While going through my recipe box looking for a sugar cookie recipe, I came across this old recipe for Lady Locks cookies.  I believe the cookies get their name by their shape of looking vaguely like a girl’s long curly locks.

The recipe for these cookies is said to originate in eastern Europe.  In particular, Poland and Germany both made Lady Locks cookies and the women brought their recipes to western Pennsylvania when they emigrated.

This recipe was hand written by Irene who was an absolutely wonderful cook and I definitely remember eating her Lady Locks cookies and well as her other delightful treats.

Her Lady Locks cookies were  buttery pastry filled with a creamy filling.  Someone mentioned that the filling was similar to the filling of gobs.

Lady Locks cookies are sometimes also known as clothespin cookies since the form used in making the cookies is a foil wrapped clothespin.

There are two parts in making the Lady Locks cookies–first making the pastry tube and then filling them.  I slightly adjusted her original recipe.

Lady Locks Cookie Recipe

Ingredients for Pastry Forms

• 1 Box of Pepperidge Farm Puff Pastry Sheets

Old Round Clothespins

Directions

1. Defrost one box of puff pastry overnight in the refrigerator.  Unfold pastry on floured board and cut the dough into four equal squares.
2. With a floured rolling pin, roll each strip out until it is about 10 inches long and thin.
3. Cut that square into 1-inch wide pastry strips with a sharp knife.
4. Prepare wooden rounded clothespins by wrapping each pin with a small strip of aluminum foil.
5. Wrap one strip of dough around the clothespin slightly overlapping as you proceed.
6. Seal the pastry ends with cold water.  Place on baking sheet lined with parchment paper.  Bake in a preheated 400 degree oven for 12 minutes.  Cool 2 minutes and then carefully pull out the clothespins.
7. Allow cookies to totally cool before filling.

Ingredients for Cream Filling

• 5 Tablespoons of Flour
• 1 Cup of Milk
• 2 Sticks of Margarine at room temperature
• 1 Teaspoon of Vanilla
• 2 Cups of Sugar
• 1/2 Cup of Crisco
• 1/2 Jar of Marshmallow Cream

Filling for Lady Lock Cookies

Directions for Making the Filling

1. Add flour to small saucepan and then add milk.  Cook stirring constantly until thick then remove from heat and cool.
2. Place cooled mixture into a large mixing bowl and add margarine and vanilla.  Mix on high.
3. Add sugar and Crisco and mix until sugar is dissolved.
4. Then mix in marshmallow cream.
5. Use a pastry bag and tip to fill the previously made shells.

Round Clothespins in Vintage Canning Jar

Unfortunately, I have never made this recipe so I have no photographs to post.

However, there is no better way to share my fond memories of Irene than by sharing her delicious Lady Locks cookie recipe.

Happy Holidays and Happy Baking!