Friday, October 19, 2007

Lady Locks

These cookies are traditional Christmas cookies. They are extremely time consuming. They have an incredibly high fat content BUT they are fabulous!! They are small rolls of flaky dough (like a small soft, cannolli) and then stuffed with a sweet marshmallow cream filling. My mother got this recipe from a neighbor who measured her flour with "large white coffee mug"--not sure what the conversion is but we have gotten pretty close. The large quantity of Crisco used for the pastry may scare you, but it is what makes the pastry soooo flakey! I am not sure how many cookies this will make because it is so time consuming, I generally stop before I finish with all the dough.

3cups flour
1 1/2 cups water
1/2 tsp salt
1 pound Crisco
Mix together and refrigerate for two hours. Poll out dough to a rectangle about 10 by 12 inches and spread 1/3 pound of Crisco. Fold over 1/3 of dough and then fold over remaining 1/3 (so all Crisco is covered. Place in refrigerator on floured cookie sheet for 1/2 hour. Roll out again and spread with 1/3 pound of Crisco. Fold in half and then in half again. Refrigerate another 1/2 hour. Repeat for a third time with remaining shortening. Fold again. Place on floured cookie sheet and let stay overnight in refrigerator.
Divide dough into thirds. Keep dough in refrigerator while you work with first third of dough.
Roll out about 1/8 inch thick and cut into 1/2 wide strips about 4-6 inches long. Use dowel rods cut 4 1/2 inches long, wrapped with foil. Or if you can find the old wooden clothes pins, you can wrap dough around the clothes pins. Make sure the dough overlaps as you wrap. They should be about 2-3 inches long. Bake on ungreased cookie sheet at 400 for about 15 minutes. Take off sticks and cool immediately.

Marshmallow frosting:
5/8 cup (1/2 cup + 2 Tbs) white corn syrup (Karo), 1 egg white, pinch salt & 1/2 tsp vanilla extract. Heat syrup until boiling. While syrup is boiling beat egg white at high speed with salt until stiff but not dry.Pour hot syrup slowly over egg white and beat until stiff. Pipe into Lady Lock shells using a plastic bag with corner cut off.

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