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Ladylocks

Dough

4 cups flour
1 1/2 cups water
pinch of salt
yellow food coloring
shortening

Add a few drops of yellow food coloring in water and dump into the flour and salt mixture all at once. Knead. Divide into fourths.

Roll out onto a floured board into a rectangle. Keeping it as much as a rectangle as possible. Spread with shortening. Fold down 1/3 and spread this side with shortening. Fold up the bottom 1/3 spread this with shortening. Fold over the other 1/3 side and spread with shortening. Then spread the front and back with crisco and put in wax paper. Refrigerate for at least 2 hours. Repeat the rolling and folding. Refrigerate for at least 2 more hours. Repeat the rolling and folding and refrigerate overnight.

Roll out onto a floured board into a rectangle. Cut into 1/2"-3/4" strips. Wrap around foil wrapped clothes pins overlapping as you twirl around the clothespin. Or, wrap each strip around a cone-shaped cookie form (available here). Bake on an ungreased cookie sheet at 375° for about 15-20 min or until very lightly browned. Removed from clothespins or molds immediately after removing from the oven.

FILLING (usually double this)

1 cup water
5 tablespoons flour

cook until thickened (about 5 min)

Beat:

1/2 cup margarine or butter
1/2 cup crisco
1 teaspoon vanilla
1/2 jar marshmallow fluff or cream

Add the thickened flour and water to the cream mixture and beat until smooth and fluffy

Fill the cooled ladylocks with a pastry filler or cake decorator

Roll in powdered sugar before serving.

Note: These are also commonly known as clothespin cookies.

You Might Need:

• Cream Horn Molds

Reviews of Ladylocks:

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1-5 of 8 reviews   Next >>

  Jacque in Pitt.'s Pa  Aug 6, 2010
Would make this again.
Use Butter Crisco and you don't need the yellow food color and it give's them a little better taste.My Mom and me bake them a couple time's a year they are my favorite. five stars

  A cookie baker  Aug 3, 2010
Would make this again.
I would like to make this but I do not understand spread the shortening? How much shortening? What do you spread it with? five stars

  A cookie baker  Dec 27, 2008
Would make this again.
this is a great recipe my mother-in-law made these and past it on to me and the daughter-in-laws it is my 14 year olds favorite cookie i tried not to make it this year and here it is 12-27 and i am making now for him guess they don't forget a cookie this good five stars

  Bernadine Dally in Pittsburgh, PA  Dec 23, 2008
Would make this again.
I got this recipe out of a Sunday paper back in the 70's. Misplaced my recipe.Glad I found this one. It has the same ingredients as the one I misplaced except for the yellow food coloring. I love this recipe. Give it 5 stars.In the filling above you omitted the sugar. Here's my filling recipe.
2 T (Tablespoon) flour
1/2 C(Cup) milk
1/4 C(cup) shortening
1/2 C(cup) sugar
1 t(teaspoon) vanilla
Mix flour and milk in sauce pan.Cook over low heat until thick. Put in saucer and cool. Cream butter and shortening 4 min. with electric mixer. Add sugar gradually and beat 4 min. Add flour paste and beat 4 min. Add vanilla and blend. In addition to the vanilla you can add any flavoring and color to suit your taste.

RESPONSE: Thanks for the great filling recipe! Our filling recipe hasn't omitted the sugar, though. It uses marshmallow creme instead. five stars

  A cookie baker  Nov 29, 2005
Would make this again.
Great recipe. This is the old-fashioned one that gives the flakiness that the newer recipes that substitute sour cream for the layering/refrigerating process do not retain. They are faster, but not nearly as good.Thanks for sharing!!! five stars

Recipe Info

five stars
100% would make this again


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