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1 box frozen Pepperidge Farm puff pastry
Clothes pins or lady lock forms
1 beaten egg with 2 tbsp. water for egg wash
1/2 c. softened butter
1 c. powdered sugar
1/4 c. shortening
1/4 c. evaporated milk, cold
1 1/2 tsp. vanilla
5 tbsp. marshmallow creme
Colored jimmies
Powdered sugar

About 1 hour before beginning recipe, defrost puff pastry in refrigerator. DO NOT remove pastry from plastic bag. After 1 hour, unwrap one section of pastry and rewrap in a damp towel. It is very important to keep pastry cold and damp at all times. If the pastry is not cold to the touch, put it back into the refrigerator until it is.

Carefully unroll one sheet of pastry and cut widthwise in 3/4 inch strips. Roll each strip around a clothes pin or form, being careful not to smash the dough. Brush with egg wash and place on pastry sheet. Bake at 375 until golden brown. Cool cookies just until you can pick them up. Remove the shells from the forms. Repeat with second sheet. Lady locks can be stored in a covered container for one month.

For filling, beat butter and shortening. Add powdered sugar and cold milk, beating well. Add vanilla and then marshmallow creme. When smooth and fluffy, use pastry tube or cookie press icing tube to fill shells. Fill from both ends. Dip each end into colored jimmies and dust with powdered sugar shake through a sifter. Makes about 3 dozen.

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