Friday, January 21, 2011

lady locks

ahhh. a family favorite. mom used to make the pastry part by hand, but, well, i don't want to have to buy the clothespins to make them, and you can't buy pennsylvania pastries in dallas... so mom sent some cookie shells to me with christmas gifts!

if you don't have a wonderful mom like i do, you can make your own shells by following steps 1-3 found here.

but for the filling, oh, the filling. don't listen to anything online. listen to me. because i got my recipe from my mom, and it's a family favorite. in the chances that it's one of those "family secret" recipes, i don't think she reads this blog. and if it is, i promise she won't mind me sharing this amazingness with you.

Lady Lock Filling

  • 2 cups milk
  • 4 heaping teaspoons all-purpose flour
  • 1 cup (2 sticks) margarine, at room temperature
  • 1/2 cup vegetable shortening
  • 2 cups granulated sugar
  • 2 teaspoons vanilla
  • Dash salt
Combine the milk and flour. Cook over low heat until thick making sure to stir with a whisk.  Cool completely (refrigerate until cool).

it ends up being pudding consistency.

Beat the flour mixture, using an electric mixer. Add the margarine, vegetable shortening, sugar, vanilla and salt. Beat at high speed until light and fluffy.

sugar, salt, crisco.

this is the "before"-- the after is so fluffy!

if you don't have a pastry bag, put the mixture in a large baggie.  Only fill baggie about 1/2 full.  Twist so it is all in one end.  Cut off small tip.  Fill lady locks.  Dust with powdered sugar.  Refrigerate or freeze until ready to eat. or eat fresh after they're filled. i think they taste a lot better after the filling has chilled and set a little. mom likes them best fresh.


1 comment:

Hannah said...

Never heard of these until you posted it on twitter. Looks yummy though! I'll have to try them soon :)