Lady Locks/Clothes Pin Cookies

  1. Does anyone have a good recipe for these cookies? I asked my friend in Connecticut for a recipe and she never heard of them. I'm sure it can't be just a SW Pennsylvania thing can it?!!
    •  
  2. 11 Comments

  3. by   sunnygirl272
    Ingredients
    1 cup butter
    1 cup margarine
    1 pound cottage cheese, creamed
    4 cups all-purpose flour
    1/2 teaspoon salt
    4 tablespoons all-purpose flour
    2 teaspoons vanilla extract
    1 cup shortening
    2 cups confectioners' sugar
    6 tablespoons marshmallow creme
    1 cup milk


    Directions

    1 Cream together butter, margarine, cottage cheese, salt and 4 cups of flour. Shape into a large square, cover and chill overnight.
    2 Cut dough into 4 quarters. Roll each quarter out individually, about 1/8 inch thick. Cut into 8 inch strips, as wide as you like.
    3 Roll over tubes (I use clothespins covered with aluminum foil). Bake at 375 degrees F (190 degrees C) until brown.
    4 To make Filling: Cook milk and 4 tablespoons of flour until thick paste forms. Let cool completely.
    5 Beat shortening and confectioner's sugar until fluffly. Add marshmellow cream and vanilla. Then add COLD paste and beat.
    6 Fill tubes with cream filling. Sprinkle with confectioner's sugar just before serving



    or...
    SMALL LADY LOCKS

    4--CUPS FLOUR

    1 POUND SOFT BUTTER
    1--CUP SOUR CREAM
    CUT BUTTER INTO FLOUR WELL
    ADD SOUR CREAM AND MIX WELL
    YOU MAY NEED MORE FLOUR TO
    MAKE DOUGH FORM A BALL BUT NOT
    A TOUGH BALL,IT SHOULD BE SOFT
    AND SLIGHTLY STICKY
    CUT BALL INTO FOUR PIECES AND WRAP
    IN PLASTIC WRAP AND REFRIGERATE DOUGH OVERNIGHT
    NEXT DAY---ROLL OUT ONE BALL AT A TIME TO ABOUT

    1/8 INCH THICKNESS AND 17"BY 17" SQUARE
    CUT DOUGH INTO 3/4" WIDE STRIPS--8" LONG
    WRAP LOOSELY AROUND A DIAL PIN OR A
    FOIL COVERED CLOTHES PIN HAVING THE
    LAST OF DOUGH AT THE BOTTOM OF PIN
    SO IT DOESN'T UNWRAP WHEN BAKING
    PLACE ON COOKIE SHEET ABOUT 1/2" APART
    BAKE AT 400 DEGREES-----12 TO 15 MINUTES
    OR TILL GOLDEN COLOR.
    COOL LOCKS ON PINS AND THEN SLIDE OFF
    AND FILL MAKES 8 TO 10 DOZEN
    FILLING

    2 CUPS CRISCO

    2 CUPS SUGAR
    BEAT VERY WELL
    ADD 2 EGG WHITES
    2 TEASPOONS VANILLA
    BEAT VERY WELL AGAIN
    ADD 1 CUP VERY HOT MILK
    3 TABLESPOONS AT A TIME TILL MILK IS USED
    FILLING WILL BE VERY FLUFFY
    PLACE SOME OF THE FILLING INTO A PASTRY BAG
    AND FILL LOCKS. SPRINKLE LOCKS WITH POWDERED
    SUGAR. THESE FREEZE VERY WELL IN A TIGHTLY
    SEALED PLASTIC CONTAINER. CAN BE MADE AHEAD
    FOR THE HOLIDAYS { 6 WEEKS AHEAD }

    Click here to go
  4. by   sunnygirl272
    Ingredients

    1 pound butter, softened
    3 cups all-purpose flour
    2 tablespoons white sugar
    2 egg yolks
    1 1/4 cups ice water
    1 cup milk
    1/2 cup all-purpose flour
    1 1/2 cups shortening
    8 cups confectioners' sugar
    1 (7 ounce) jar marshmallow creme
    1 teaspoon vanilla extract


    Directions

    1 Mix 1/4 pound of the butter with 3 cups of flour, 2 tablespoons white sugar, egg yolks, and water. (Done like making pie dough with a pastry blender.)
    2 Chill for 1 hour then roll out like pie dough on a floured pastry sheet. Spread another 1/4 pound of the butter over dough. Fold dough together and refrigerate 1 hour. Repeat this procedure until all of the butter is used.
    3 Cut dough into fourths. Wrap each quarter in plastic wrap. Chill.
    4 Take out one quarter at a time and allow to stand at room temperature long enough that it softens enough that the dough can be rolled.
    5 Roll dough out on floured pastry sheet/ board. Cut dough into 1/2 inch wide X 4-5 inch long strips. Wrap around clothes pins or dowel pins pinching ends.
    6 Bake at 400 degrees F (200 degrees C) for 12-15 minutes until lightly browned. Slide off sticks while still very warm and then cool completely.
    7 To Make Filling: In a saucepan over medium heat, cook 1 cup milk and 1/2 cup flour until thick stirring constantly. Let cool.
    8 Cream together shortening, confectioners' sugar, marshmallow cream, and vanilla. Add cooked mixture to creamed mixture and beat till fluffy. Fill cooled pastry curls with filling.
  5. by   sunnygirl272
    have never heard of either of them..just did a search on yahoo for the names...hope that helps...
  6. by   hoolahan
    I can't visualize this sunny. You're an image guru, can you post a pic (in your spare time ya know )

    Thanks! Sounds interesting!!
  7. by   sunnygirl272
  8. by   emily_mom
    Yummmmmmmmmmm!!!!! Those look really good! I'm gonna make me some!!
  9. by   adrienurse
    Okay maybe it's just my mind in the gutter here, but I can't help picturing Michealangelo's pictures of genetalia in the Sistene Chapel when I see those. Interesting, someone should analyze that.
  10. by   Zee_RN
    Here's a cheater recipe. They taste the EXACT SAME as miniature ladylocks but are SOOOOO much easier. They never make it out of my house; my kids gobble them up. They are wonderful!

    LADYLOCK SQUARES

    Pastry:

    1 box Pepperidge Farm puff pastry sheets

    Filling:

    1 cup sugar
    cup Crisco
    cup butter
    cup milk
    3 TBL flour
    1 TBL vanilla
    1 tsp. lemon juice
    Powdered sugar

    Pastry: Thaw pastry sheets according to package directions. Cut sheets into 1 to 2-inch squares (depending on how big you want your cookies to be--I usually go with about 1-inch). Place on ungreased baking sheet 1 inch apart and bake at 350F until light brown (approximately 10 to 12 minutes). Cool on paper towels. (They will puff up quite high.)

    Filling: Beat filling ingredients at high speed until fluffy. Cut off the top (about one-half way) of each baked puff pastry square, apply filling and place top back on. Sprinkle with powdered sugar.
  11. by   hoolahan
    Adri, you have penis envy, but are afraid you will go to hell if you voice it. How's that analysis??

    Thanks Sunny!!! :kiss

    I am not a baker, more of a cook, but I may try these!
  12. by   PJRNC2
    Zee-RN, Yours looks do-able and sounds tasty. Do you cook the filling at all? Thanks.
  13. by   Zee_RN
    PJRNC2...nope, no need to cook the filling. These are wonderful cookies. Depending on how small you cut your pastry, the recipe makes a lot too.

close