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Today I share with you the recipe for BEST cookie, my very most favorite cookie in the world, Lady Locks (also known by some as clothespin cookies, or cream horns. Being originally from Pennsylvania, I was introduced to these cookies by my grandma. My grandmother is a professional seamstress, and the uncle of one of her clients always made and sold cookies for Christmas, Lady Locks being one of them, and it was love at first bite for me!! Fast forward to the year I started my own home bakery, and I was determined to have these cookies on my menu, but the recipe for these is HARD to come by! I landed on one that had the ingredients I wanted, but being a woman that knew what she wanted her cookies to be, the rest of the instructions went out the window, and I made them what I wanted them to be. Now, a good 4 years later, my recipe has evolved even more to what I believe is the best recipe out there. The filling also, is just special… the original recipe was shared with me from an old friend of mine, however I have since edited it to be what I want. So without further ado, here is MY Ladylock recipe, guaranteed to become a family favorite, good for EVERY holiday. One warning, however, no one will ever be able to get enough, so be prepared for requests for these cookies all year long =)!!
For these cookies you MUST have a cookie form to wrap the dough around. Some people use a wooden dowel, with THIS FOIL wrapped around. However, if you plan to make these more than once, I HIGHLY recommend investing in THESE forms. I purchased a set of 20 a couple years ago, and I loved them so much, I went and purchased another set of 20.
Temp: 350 Prep Time: 2 hr 20 min Cook TimeL 10-12min
3 1/2 Cups Flour
2 Sticks + 2 Tbsp Butter, softened
1/4 Cup Sugar
3/4 Cup COLD water
2 Egg Yolks
1 Tbsp Vanilla
In a large bowl, or stand mixer, combine all ingredients, mixing on LOW only until all ingredients are combined. If there are still a few chunks of butter, it is ok, that will give you the awesome flakiness you want! You don’t want hunks of flour or soggy parts, however, so be sure that the flour is all mixed in.
Dough will be WET! Divide into 3 parts, wrap in plastic wrap and refrigerate for 2 hours+ (dough will keep in refrigerator up to 3 days!)
Once chilled, divide each third into 8-10 smaller pieces. Dust your workspace with a 50/50 combo of flour and powdered sugar. Keeping the rest refrigerated, roll out one small piece at a time. Roll dough as thin as you can, I stop rolling it when its almost thin enough to see through. Using a pizza cutter, cut into strips 1/2-3/4 inch wide. Wrap around forms, overlapping edges as you go. Once wrapped, place on a parchment-lined cookie sheet, and bake at 350 degrees for 10-12 minutes, until bottoms are just golden brown.
Remove from oven and let sit for 1-2 minutes. Slide off forms onto a cooling rack while cookies are still warm to avoid cookies sticking to forms. Once completely cool, fill with
5 Tbsp Flour
1 Cup Milk
1 Cup Sugar
2 Sticks Butter, softened
1 Tsp Vanilla
In a medium saucepan, whisk together flour and milk, cooking on medium heat until thickened. Once thick, remove from heat, cover and refrigerate until completely cooled. While milk mixture is cooling, mix together sugar, butter, and vanilla with a mixer on med-high speed until light and fluffy. Add in cooled milk mixture and whip until consistency is smooth and fluffy, like whipped cream.
For best results, refrigerate to keep cookies crisp. Cookies may be frozen filled or unfilled. I prefer to freeze the shells and make filling fresh, but I have not noticed any difference when they are filled, then frozen. When freezing, be sure to put wax paper between layers and wrap thoroughly.
Recipe makes 10-12 dozen, can be easily halved.
I hope that you and your family truly enjoy these cookies this Christmas and for years to come! I would love to hear from you in the comments!