Lady Locks

Molly Snyder

dough

5 ¼ cups flour

1 tbsp baking powder

1 ½ tbsp sugar

¾ cup shortening

¾ butter plus 1 tbsp butter

3 egg yolks

1 12 oz can evaporated milk

1 tbsp vanilla

1 ½ package active dried yeast (2 ¼ tsp = 1 pkg) 3 3/8 tsp

roll in

½ cup flour

½ cup sugar

1 cup powdered sugar

Filling, cooked ingredients

3 cups milk

1 tbsp vanilla

3 tbsp flour

3/8 tsp salt

Filling, add after cooking and cooling

1 ½ cup shortening

1 ½ cup butter

3 cups sugar

Dough

Sift together flour, baking powder, and sugar. Add shortening and butter and cut in as for pie crust.

Combine egg yolks, evaporated milk, vanilla, and yeast. Add to flour-mixture and mix well. Chill overnight.

Work small pieces of dough at a time.

Roll our on a board sprinkled with a mixture of ½ cup flour, ½ cup granulated sugar, and 1 cup powdered sugar.

Roll thin then cut into 6 inch long strips approximately ½ inch wide (gives a small cookie, about an inch long). Wrap on wooden clothespins covered with foil and lightly greased.

Bake in a 325° oven for 10 to 15 minutes. Carefully, remove from pins immediately, cool and fill.

Filling

Combine milk and flour. Cook on low heat until thick. Cool completely.

Beat flour mixture with electric mixer. Add margarine, vegetable shortening, sugar, vanilla, and salt. Beat at high speed until light and fluffy. Fill baked shells using pastry bag.

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