CLOTHESPIN COOKIES

2 cups white Crisco

3 cups flour

2 tab. sugar

2 egg yolks

1¼ cups water

Mix egg yolks and water together. In another bowl mix ½ cup Crisco, flour and sugar together. Add to egg yolk mixture. Cover bowl with Handi wrap and towel. Refrigerate l hour. Divide remaining Crisco into three portions (1/2 cup each) on a plate. Remove dough from frig. Roll out on lightly floured board (to the size of my board). Roll as evenly as possible. Spread some of the one portion of Crisco with a knife. Fold dough in half like an envelope and spread Crisco. Fold in half again and spread Crisco. This will use up ½ cup Crisco. Refrigerate one hour. Repeat this process two more times for the other two portions of Crisco. The last time do not use Crisco on top of dough. Refrigerate over night.

The filling can be made now or the next day. Place in refrigerator in a well covered bowl.

Next day remove dough from frig and cut into fourths. Leave out ¼th and replace remainder in frig Roll out dough on lightly floured board to 12” length to what ever width you can make. Roll this very thin, about 1/8” thick. Cut into 6 by ½”. Work quickly and roll on dowels. Do not grease pans. Bake 375’ about 15 min. This takes two people two hours to do.