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
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.
