Also commonly known as Ladylocks.
3 packages Pepperidge Farms Frozen Puff Pastry, thawed
2 pounds powdered sugar
2 cups Crisco shortening
1 teaspoon vanilla
3/4 cup milk
7 oz. jar marshmallow cream
food coloring (optional)
Preheat oven to 450 F. Thaw the pastry and roll out on a lightly floured surface until it forms a 12"x10" rectangle. Cut into 1/2"x6" long strips using a pizza cutter. Wrap each strip around a cone-shaped cookie form (available here), moistening slightly with water and overlapping the edges slightly. Bake for 5 minutes then turn oven down to 375 and bake for 10 more minutes. Carefully remove from forms and cool completely.
With an electric mixer on high speed, beat together sugar, Crisco, vanilla, and milk for 10 min. Add marshmallow cream and beat until combined. Color with food coloring, if desired. Using a pastry bag, pipe filling into cooled cookies. Sprinkle with sifted powdered sugar before serving. Store cookies in an airtight container. Cookies are best if refrigerated until used. May be frozen.
Note: Reviewers, please help us out and note the yield. Thanks!
Sandi in PA Nov 19, 2009
Would make this again.
Thanks for helping me bring back my most favorite cookie ever!
I made this same recipe or one very similar every Christmas years ago, then I somehow managed to lose the recipe during a move so I haven't made them for a while. I was so glad to find the recipe again during a search.
My Christmas touch to these was always to split my filling in three and add some Red food coloring for 1/3,Green for 1/3 & 1/3 left white,making beautifully tinted pink & light green filling, to the white I would sprinkle a bit of Colored Sugar (Red & Green) on the ends of the cream filling! It made for a Beautiful festive Christmas cookie tray as well as delicious!
I always used clothespins before I inherited the straight cannoni metal tubes not cones and they worked just fine. They somehow also managed to disappear so it's back to the clothespins.
The clothespins are hard to find these days, you have to get them at a craft store like Michaels and I believe they are called doll making pins, if you search for clothespins.. nada.
You have to prepare them by baking the clothespins in a hot oven for a while before the first use so they don't spread during the cookie baking, and I also spray them with the butter flavored Pam before adding the Pastry!
To cut the expense (since the puff pastry is expensive and the recipe makes so many) you wouldn't have to buy 3 boxes,you just go with one and then just cut the filling recipe in half or third.You'd probably yield at least 6-7 dozen.
Mery Christmas to all and to all Happy Cookie baking!
debbie in monongahela, pa Dec 20, 2008
Would make this again.
Love this recipe!!! This is my 2nd. year making these. Husband cut 1/2" dia. dowel rods into 3 1/2" pieces. I wrapped them with non-stick foil and every one slipped right off. Sure, it takes time, but is so worth the effort. I'll never spend $5/doz. at a bakery again. Family loves piping the filling and sifting the confec. sugar.
A cookie baker in ohio Dec 13, 2008
Would make this again.
I thought this was a easy & great recipe & for sure I will make them again!!I had aluminum forms that made it so easy/they slid right off the forms. I used parchment paper on the bottom of the cookie sheets. I found out that after you turn the heat down (after the 5 minutes) that they only need to bake for about 7 more minutes. I only broke a few/I would have had 144!
Deb in Southern Illinois Dec 6, 2008
Would make this again.
I have been searching for this recipe. I used a cottage cheese filling this sound much better. I used the clothespin method and it worked great
Angel in Ohio Dec 5, 2008
Would make this again.
Love these cookies!! It took me about 6 hrs total to make the whole batch. (A few hours here a few hours there) I made them for a cookie exchange and had several ladies ask for the recipe. I also used a dowel rod that I greased as my form. DELICIOUS!
