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Lady Lock Cookies

Recipe information

  • Yield

    yields approximately 4 dozen

Ingredients

1 pound (4 sticks) butter
4 cups all-purpose flour
1 teaspoon salt
1 cup sour cream
1 cup buttermilk

Filling

1 1/2 cups Crisco shortening
8 tablespoons (1 stick) butter
1 cup sugar
1 egg white
2 teaspoons vanilla
1/2 cup hot milk

Preparation

  1. Step 1

    Cut butter into dry ingredients. Add sour cream and buttermilk. Mix well. Divide into four parts, flour well, and fold like a rectangular envelope. Refrigerate overnight. Preheat oven to 375 degrees. Remove one part at a time, and roll thin. Make strips 1 inch wide and 7 inches long. Wrap around foil-covered clothespins. Bake for 15 minutes, or longer if needed. Set aside to cool.

  2. Filling

    Step 2

    Cream together shortening and butter. Add sugar and beat well. Add egg white and vanilla; beat thoroughly. Add hot milk, 1 tablespoon at a time, and beat until creamy. Put into cookie press or pastry tube and fill cookies.

Paula Deen's Kitchen Classics
TagsCookieDessertSnackBakingCookbooks
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