LADY LOCKS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For dough
1 c. butter
1 TBS sugar
2 egg yolks
2 ¼ c. flour
¼ tsp. salt
¼ c. cold water
For cream filling
1 c. butter
1 c. Crisco
4 c. powdered sugar
1 tsp. vanilla
3 ½ tsp. almond extract
¾ c. marshmallow cream
Equipment needed: Ladylock forms, rolling pin or Kitchen aide pasta attachment
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Directions: |
Directions:Shells: Place butter, sugar, egg yolks, flour and salt in food processor bowl. Pulse until well combined. Slowly add the water until dough ball forms. Freeze for 45 minutes.
Cut dough into fourths. Wrap each quarter in plastic wrap and return to fridge until ready to roll. Preheat oven to 375º. Line baking sheet with parchment. With each quarter of dough, remove from fridge and let soften until it is rollable. Roll dough out on a floured surface into a 12x6 inch rectangle. Cut into 12 strips, each measuring 1 “x 6”.
Wrap each strip around ladylock form, slightly overlapping the edges as you wrap. Pinch the end and place edge down on the baking sheet. Space each form about 1’ apart and bake for 10-13 minutes. Remove the shells from the forms immediately. (Don’t burn yourself!) When cool, pipe filling into each pastry shell.
Filling: Cream the butter and Crisco until white and fluffy. Add the vanilla and almond extracts. Beat in the marshmallow cream and powdered sugar until blended well. Place filling into a piping bag. I use a # 230 tip to make filling the shells easy-peasy. Sprinkle with powdered sugar.
Cook’s note.: Make your life easy and just buy Pepperidge Farms puff pastry sheets. Take them out of the freezer, cut each section at the fold line (into thirds). Run each section through your Kitchen Aide pasta attachment (for lasagna noodles) on # 2, two times. Cut each rolled piece into 12 strips Roll around forms as instructed. |
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Personal
Notes: |
Personal
Notes: I included this cookie to show that all traditions start somewhere. They are not all from our childhood…but they might become a new generation’s childhood tradition. Several years ago, on the Youngstown Cookie Table Facebook site, I noticed that “clothespin Cookies, AKA Ladylocks was a big deal. So, I ordered the forms and tried them. (Some people use round clothespins instead of metal forms, hence the name.)
I admit, unless it’s for a contest, I make them with puff pastry dough. I just feel funny using a prepared product in a contest (unless I decide to do something for Pillsbury!) It was enough that I didn’t make my own marshmallow cream. 😉 Anyhoo, everywhere I take these cookies, people love them and want more. And unlike Youngstown, people around here really haven’t heard of them, but they have quickly become a tradition with my family and friends.
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