4 cups flour
1 1/2 cups water
pinch of salt
yellow food coloring
FILLING (usually double this)
1 cup water
5 tablespoons flour
cook until thickened (about 5 min)
1/2 cup margarine or butter
1/2 cup crisco
1 teaspoon vanilla
1/2 jar marshmallow fluff or cream
Add a few drops of yellow food coloring in water and dump into the flour and
all at once. Knead. Divide into fourths.
Roll out onto a floured board into a rectangle. Keeping it as much as a rectangle
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
spread with shortening. Then spread the front and back with crisco and put in
Refrigerate for at least 2 hours. Repeat the rolling and folding. Refrigerate
for at least 2
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
around a cone-shaped cookie form.
Bake on an ungreased cookie
375° for about 15-20 min or until very lightly browned.
Remove from clothespins
molds immediately after removing from the oven.
Add the thickened flour and water to the cream mixture and beat until smooth
Fill the cooled ladylocks with a pastry filler or cake decorator
Roll in powdered sugar before serving.