Ingredients

yields approximately 4 dozen

　　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

　　

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.

　　Paula Deen's Kitchen Classics