Lady Locks


I love this cookie. I have wanted to try this recipe for some time but I found making the pastry dough and horns a little intimidating. This recipe belongs to one of my mother's friends, who was kind enough to teach us how to make them. It was actually much easier than I had anticipated.



For the dough:


  •     4-1/2 cups flour
  •     1 pound butter, softened
  •     1/2 pint sour cream
  •     1 cup buttermilk

For the filling:

  •     2 cups whole milk
  •     7 tablespoons flour
  •     2 cups shortening (crisco)
  •     2 cups sugar
  •     2 cups powdered sugar
  •     1 teaspoon vanilla
  •     1 cup marshmallow cream



Step 1: For the dough: Mix flour and butter as you would pie dough.  I used a pastry blender.  Softened or room temperature butter will incorporate better into the flour.

Step 2: Add sour cream and buttermilk. Mix until blended.  You may need to add a little more flour if dough is too sticky.  I added an additional 1/2 cup of flour.

Step 3: Divide dough into four parts.  Roll each part like a pie shell then fold all four corners to make a square wrap. 


Step 4: Wrap each square in wax paper and refrigerate overnight.  Next day, roll each square long about 24 inches long and 3 inches wide.  

Step 5: Cut into strips approximately 1/2 inch wide (perpendicular to the long length). Wrap strip around rod so that edges overlap slightly. 


Step 6: Bake at 350 degrees for 20 minutes. Slide horn molds quickly off of rods while still hot. 

Step 7: Let cool completely.

Step 8:  For the filling:  Add 2 cups of milk and flour to saucepan, bring to a boil and simmer over medium heat. Cook until thick and let cool completely.

Step 9: Beat 2 cups shortening and 2 cups sugar - add sugar a little at a time. Add two cups of powdered sugar, 1 teaspoon vanilla and 1 cup marshmallow cream. 

Step 10: Add cooked milk/flour mixture and cream well.
My mother's friend, Mary Ann Malcolm.

 My Mother



How long are the rods & how long Are the strips of dough?Jaimewalker20@yahoo

Hi Jaime, My rods range from 3-1/2 inches to 4-1/2 inches long. the strips of dough are approximately 5 to 7 inches long.

Can you tell me approximately how many cookies you get from this recipe?

Hi Carolyn, Depending on the size that you make, I would estimate that this recipe makes somewhere between 8 and 10 dozen cookies.

This is an old time recipe that my mother passed down to me. When you roll out the dough, it needs to be super, super thin otherwise the cookies are gummy instead of flaky. After you roll onto the rods, I squeeze the rod in my hand to ensure that the loops stick together, otherwise it could have a tendency to puff up, separate and you'll have gaps. The icing should be a little stiff because the heat from your hands will warm up the decorating bag. My mother used to tint the icing for different occasions, but I like to keep it white and then dip the ends in colored sugar. This also makes sure that the icing stays put and doesn't drip on other cookies in the containers.

Thanks Kathy for the tips.

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