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Reviews of Ladylocks

1-10 of 10 reviews  

  Mary  Feb 3, 2014
Would make this again.
Just read other reviews. Good question from a cookie baker, Written Aug 6 2010.
Would like to know answer also.
5 stars

  Emily in Pennsylvania  Dec 22, 2010
Would make this again.
Question. Is there a good way to store the cookies for a period of time (a week) without them going stale or soggy? I'm holding off on filling them so the filling is fresh but the shells are losing their crispiness... :( 5 stars

  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. 5 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? 5 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 5 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.
5 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!!! 5 stars

  judy stamer in Middleburg Fl.  Nov 15, 2005
Would make this again.
I grew up eating these at weddings in Pittsburg Pa. They were always a staple at a wedding. I love the idea of the yellow food coloring it gives the cookies a great amber look. To make it go faster I used dowel rods the thickness of a dime,about 10 inches long. This way you can place about four on a stick, don't forget to foil the dowels and grease them. 5 stars

  Jamie Coleman in Lemont Furnace, Pa.  Dec 16, 2002
Would make this again.
I have been looking everywhere for a recipe that was different from all the others and I have finally found it. I love the filling. Everywhere I look I am unable to find one that has a good filling and this is the one that beats them all. Thanks Alot! Jamie 5 stars

  Robert Schmidt in Wagram, NC  Nov 17, 2002
Would make this again.
When I was a kid, my grandmother made these every Christmas. But, when she died I never got the recipe from her. Now I'm a chef, and I looked all over the Internet for hours. Thanks...I love them! 5 stars

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