THE FILLING: Mix 3/4 cups sugar, 1 egg, 3 tablespoon flour and 3/4 cup milk, and cook until thick. Let cool. Then add 1 cup shortening, 1/2 stick butter, 1/2 cup Crisco and 1 tsp. vanilla. Mix shortening with pudding with mixer. Best to make filling 1st and have it chilling in the fridge. When cookies are cooled, squeeze the filling in the cookies.
THE COOKIE: Mix 3 cups flour, 1 1/4 cups water, 2 tablespoons of sugar and 2 eggs yolks. Mix as you would pie dough and refrigerate 1 hour. Roll out like for pie dough and spread with 1/2 cup Crisco.
Fold over and put in frig. for 1 hour. Repeat this step 3 more times.
When ready to bake, roll out for baking. Take 1/4 of dough roll 1/8 inch thick and 1/2 inch wide. Wrap around clothes pins. Wrap loose and make sure to overlap the edges. Bake until brown at about 400°F about 10 minutes. Take off clothes pin as soon as they come out of the oven and let cool.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.