Recipe information
Yield
yields approximately 4 dozen
Ingredients
1
pound (4 sticks) butter
4
cups all-purpose flour
1
teaspoon salt
1
cup sour cream
1
cup buttermilk
Filling
1
1/2 cups Crisco shortening
8
tablespoons (1 stick) butter
1
cup sugar
1
egg white
2
teaspoons vanilla
1
/2 cup hot milk
Need to make a substitution?
Preparation
Step 1
Cut butter into dry ingredients. Add sour cream and buttermilk. Mix well. Divide into four parts, flour well, and fold like a rectangular envelope. Refrigerate overnight. Preheat oven to 375 degrees. Remove one part at a time, and roll thin. Make strips 1 inch wide and 7 inches long. Wrap around foil-covered clothespins. Bake for 15 minutes, or longer if needed. Set aside to cool.
Filling
Step 2
Cream together shortening and butter. Add sugar and beat well. Add egg white and vanilla; beat thoroughly. Add hot milk, 1 tablespoon at a time, and beat until creamy. Put into cookie press or pastry tube and fill cookies.