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Ladylocks

Ladylocks Recipe

A little naughty

Ingredients

Dough

4 cups flour

1 1/2 cups water

pinch of salt

yellow food coloring

shortening


FILLING (usually double this)

1 cup water

5 tablespoons flour

cook until thickened (about 5 min)

Beat:

1/2 cup margarine or butter

1/2 cup crisco

1 teaspoon vanilla

1/2 jar marshmallow fluff or cream

Method

Dough

Add a few drops of yellow food coloring in water and dump into the flour and
salt mixture
all at once. Knead. Divide into fourths.

Roll out onto a floured board into a rectangle. Keeping it as much as a rectangle
as
possible. Spread with shortening. Fold down 1/3 and spread this side with shortening.

Fold up the bottom 1/3 spread this with shortening. Fold over the other 1/3
side and
spread with shortening. Then spread the front and back with crisco and put in
wax paper.

Refrigerate for at least 2 hours. Repeat the rolling and folding. Refrigerate
for at least 2
more hours.
Repeat the rolling and folding and refrigerate overnight.

Roll out onto a floured board into a rectangle. Cut into 1/2"-3/4"
strips. Wrap around foil
wrapped clothes pins overlapping as you twirl around the clothespin. Or, wrap
each strip
around a cone-shaped cookie form.
Bake on an ungreased cookie
sheet at
375° for about 15-20 min or until very lightly browned.
Remove from clothespins
or
molds immediately after removing from the oven.


FILLING

Add the thickened flour and water to the cream mixture and beat until smooth
and fluffy

Fill the cooled ladylocks with a pastry filler or cake decorator

Roll in powdered sugar before serving.
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