1 pound butter or margarine
Pinch of salt
4 cups flour
1/2 pint sour cream
1 cup buttermilk

Cut butter into flour and salt with pastry blender. Add sour cream and buttermilk. Knead and divide into 4 parts. Roll each part into a rectangle and spread some margarine on dough and fold into thirds. Place 4 folded parts on platter or cookie sheet and refrigerate overnight. Take out 1 part at a time and roll lengthwise; cut into 1-inch wide strips that are 3-4 inches long. Roll on round clothespins that have been wrapped with foil. Do not overlap. Bake at 350 degrees for 35-40 minutes until light brown. Gently slide dough from clothespin and cool on rack. Can be sprinkled with powdered sugar when filled.

Note: Since some ovens vary, if cookies do not seem to be done on time, try using 375 degrees for 15-20 minutes.

Filling:
1 cup milk
1 cup sugar
5-1/2 tablespoons cornstarch
1 stick butter or margarine
1/2 cup vegetable shortening
1 tablespoon vanilla
1/2 jar marshmallow fluff

Cook milk, sugar and cornstarch until thick, then cool. Beat 1 stick butter or margarine and 1/2 cup vegetable shortening. Add vanilla and marshmallow fluff to cooled mixture and mix.

From St. Mark’s Church cookbook.