3 1/2 c. flour
2 tsp. baking powder
1 tbsp. sugar
1 c. shortening, half butter, half vegetable shortening
2 tsp. butter
2 egg yolks
1 c. evaporated milk
2 tsp. vanilla
1 pkg. active dry yeast
1/2 c. flour
1/2 c. sugar
1 c. powdered sugar

Sift together flour, baking powder and sugar. Add shortening and butter an 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 piece of dough at a time. Roll out on board sprinkled with a mixture of 1/2 cup flour, 1/2 cup granulated sugar and 1 cup powdered sugar.

Roll thin then cut into 5 to 6 inch long strips, approximately 1/2" wide. Wrap on wooden clothespins covered with aluminum foil and lightly greased. Bake in a 325 degree oven for 10 to 15 minutes. Carefully remove from pins immediately. Cool and fill.

LADY LOCKS FILLING:

2 c. milk
4 heaping tbsp. flour
1 c. butter, softened to room temp.
1/2 c. vegetable shortening
2 c. sugar
2 tsp. vanilla
Dash of salt

Combine milk and flour. Cook on low heat until thick. Cool completely. Beat flour mixture with electric mixer. Add butter, vegetable shortening, sugar, vanilla and salt. Beat at high speed until light and fluffy. Fill baked shells using pastry bag.