Clothespin Cookies

Yield: 28 cookies

Use well-greased peg-type wooden clothespin as a mold for these delicate
cookie tubes. You may have to search for the wooden clothespin (nowadays
most are plastic), but these cookies are worth the effort.

Cookie dough:
1-1/2 teaspoons active dry yeast (1/2 package)
1/4 cup warm milk
3/4 cup butter or margarine
2 cups flour
2 beaten eggs
2 tablespoons sugar
1/2 teaspoon salt
Ricotta filling:
1/2 cup chopped candied red cherries
1/2 cup chopped candied green cherries
1 pound smooth ricotta
1/4 cup sugar
1/4 cup chopped walnuts
1/2 cup chocolate chips
2 egg whites, beaten until stiff

Soften yeast in warm milk; set aside. In a large bowl cut butter into
flour until mixture resembles coarse crumbs. Add yeast mixture, eggs,
sugar, and salt. Mix well. Form into a ball and place in a greased bowl.
Cover with plastic wrap and refrigerate overnight.

Next day prepare the ricotta filling by blending all the filling
ingredients together.

Preheat oven to 300 degrees. Divide dough in half. Roll out each half on a
floured board to make a 10-inch square. Cut into 14 strips, each 10 inches
long and 3/4 inch wide. Wrap each strip in a spiral around the length of a
well-greased wooden clothespin, overlapping edges slightly. Roll in green
and red sugar; if desired. Bake on an ungreased cookie sheet at 300
degrees F for about 20 minutes, until lightly browned. Remove clothespin
carefully; cool cookies on a rack. Using a pastry bag with wide opening,
pipe the filling into cookies.

Source: Yankee Magazine


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