Lady Locks

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Pre-Notes

Growing up, when I would visit my friend Terry, her mother would frequently be making these cookies. They are very time consuming, but they are delicous!

Ingredients

Cookie

1. 1 1/4 c water, (10 oz)
2. 2 egg yolks, reserve egg whites for later step
3. 3 c sifted flour
4. 2 T sugar
5. 1 lb Crisco, shortening, room temperature, for spreading on the dough

Filling

6. 4 T flour
7. 1 c milk
8. 1/2 c Crisco, shortening
9. 1/2 c margarine
10. 1 t vanilla
11. 1 c sugar
12. 6 T marshmallow cream
13. lady lock forms

Instructions

Cookie

1. Mix water and egg yolks in a bowl.
2. Add flour, sugar and egg mixture, and mix well.
3. Divide dough into 4, gallon sized, plastic bags, refrigerate for 1 hour.
4. Roll out each dough section on floured board, spread with shortening; fold like a handkerchief.
5. Repeat this step 2 more times, for each dough section.
6. Refigerate 1 hour each time.
7. Preheat oven to 425°F.
8. Roll out dough, cut into slices and wrap around forms. (A dab of eggwhite at end of slice where it first overlaps may help hold cookie together better.)
9. Place on ungreased baking sheet and bake at 425°F for 5 minutes.
10. Reduce heat to 350°F, and bake another 10 minutes.
11. Remove from oven and place on wire racks.

Filling

1. In a small saucepan, combine flour and milk and heat, stirring, until thick, set aside to cool.
2. Cream shortening, margarine, sugar, vanilla and marshmallow cream.
3. Combine with the cooled flour mixture. Beat at high speed until light and fluffy.
4. Place filling in a pastry bag and fill cookies.
5. Store in an airtight container.

Picture of Recipe