These buttery, flaky mini ladylocks are a nostalgic treat from Western Pennsylvania’s iconic cookie tables. Delicate pastry shells filled with sweet, creamy marshmallow filling—totally worth the effort for weddings, holidays, or special gatherings.
Yields:
5–6 dozen cookies (depending on strip size)
Prep Time: 2 hours (plus chilling)
Cook Time: 8–10 minutes per batch
Method: Bake
Ingredients for Cookie Dough:
4 cups sifted all-purpose flour
1 lb oleo (margarine)
3 tbsp sugar
4 egg yolks
½ pint sour cream
Ingredients for Filling:
2 sticks oleo (softened)
1 cup Crisco
2 cups sugar
2 tsp vanilla
1⅓ cups warmed milk
1 jar (8 oz) marshmallow creme
How to Make the Dough:
1️⃣ In a large bowl, cut oleo into the flour and sugar mixture.
2️⃣ Add egg yolks and sour cream. Mix well until combined.
3️⃣ Shape dough into a long roll, wrap in waxed paper, and refrigerate overnight.
Rolling & Baking:
4️⃣ On a floured board, roll out a small portion of dough to ⅛ inch thick.
5️⃣ Cut into strips about 1 inch wide and 4 inches long.
6️⃣ Wrap each strip around a wooden clothespin (or metal cream horn form).
7️⃣ Bake on a greased cookie sheet at 400°F for 8–10 minutes, or until lightly browned.
8️⃣ Let cookies cool, then gently slide them off the clothespins.
Making the Filling:
see next page
