3 coffee cups flour
1 tsp. salt
1 1/2 c. water

FILLING:

1 c. milk
2 tsp. cornstarch
1 c. shortening
1 c. sugar
1 tsp. vanilla

Mix together the flour, salt and water and let stand for 1/2 hour in refrigerator. Divide into 3 parts, roll out in flour and spread with Crisco (2 cups). Fold like handkerchief and wrap in waxed paper. Let stand in refrigerator for one hour. Repeat 3 times. Wrap in paper and let stand in refrigerator overnight. On last roll, add sugar to flour on board. Roll out and cut into 1 1/2 inch side strips and wrap around clothespin which is wrapped in aluminum foil. Bake 10 to 15 minutes at 425 degrees. Let stay on pins 3 to 5 minutes. Filling preparation: boil together the milk, cornstarch and cool. Add the shortening, sugar, vanilla and beat together until thick enough. You can use 3 heaping measuring cups of flour in place of three coffee cups. Knead the flour, salt and water in the bowl. Use 2 cups Crisco or more for all 3 times in greasing the dough. On last time, roll out to about 1/8 inch thickness and cut into strips 1 1/2 inch wide and about 4 to 5 inches long. Use icing bag to fill ladylocks. Suggest you make only half a recipe for the first time. Make a little more than half of the filling recipe. Makes about 50 ladylocks.