Lady Lock Cookies
Recipe by Meredith Hay
Tis the Season...
Tis the Season...
This is one of those recipes that only comes out once a year, right around December 1st. Although it’s smudged and smeared we all know it by heart since we've been making it since the beginning of time, also known as the early 70's. This is also one of those recipes that is synonymous with Christmas, as we would *always* make sure to leave this cookie out for Santa. My Mother was the family cook, but my Grandmother on my Dad's side was the year-round baker, in house confectionist and maker of messes. This is HER recipe. And though it literally shut down my Mom's kitchen for 2 full days, it was well worth it in the end. Don't be intimidated of this recipe; my grandmother would double it, which would yield about 300 tiny cookies. This recipe makes about 150, but can easily be cut in half. If you don't have vintage miniature lady lock forms sitting around, you can use old time wooden close-pins covered in foil. I've eaten these over the years but this is my first Christmas making them all by myself, therefore my memory was a little rusty on the process. After about 4 calls to my Mom, she was able to walk me through the process. Hopefully later this week I'll be able to drop a handful off with my nearly 93 year old Grandmother in her nursing home.
- [Dough] Mix together the flour and softened butter until it comes together.
- [Dough] Add the cup of sour cream and mix well.
- [Dough] Refrigerate overnight.
- [Dough] Cut into 5 even pieces and roll rather thin onto a clean and floured surface, and cut into 1" strips. A pizza cutter and ruler can be your best friend for this step.
- [Dough] Roll dough around the greased lady lock forms and place on a cookie sheet lined with parchment paper.
- [Dough] Bake for 10-15 minutes at 350 degrees, rotating once halfway through. They should be hardly golden!
- [Dough] Remove from the oven and slide forms out of the cookies as soon as possible without breaking any! Set aside and cool completely.
- [Filling] Whip all ingredients together in a stand mixer except for the milk.
- [Filling] Once everything is combined, heat up the milk in the microwave until it is hot but not boiling and add it to the mixture 1 teaspoon at a time.
- [Filling] Place the filling in the refrigerator until it has cooled down and is set.
- [Filling] Add filling to a 16" pastry bag (this can be done without a professional decorators tip) just cut the end off, making sure it's small enough to fit inside the cookie.
- [Filling] Fill each cookie all.the.way. up until it spills out of the ends a little. That's how you know it's filled! Dust with powdered sugar, serve immediately or place in an airtight container in the refrigerator for up to a week or so.
- All purpose flour (Dough) x 4 cup
- unsalted butter, softened (Dough) x 1 pound
- Sour cream (Dough) x 1 cup
- Unsalted butter (Filling) x 1 cup
- Crisco (Filling) x 1 cup
- Granulated sugar (Filling) x 2 cup
- Egg whites (Filling) x 2
- Vanilla (Filling) x 2 teaspoon
- Milk (Filling) x 1 cup
- Powdered sugar for dusting x 1