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