The classic Old Fashioned Lady Lock pastry is a delightful and nostalgic treat that has graced dessert tables for generations. These delicate, flaky pastries, often filled with a sweet, creamy filling, are not just a dessert; they're a slice of culinary history. Here, we'll walk you through the traditional steps to create these mouth-watering delights at home, ensuring you can preserve this sweet tradition for your family and friends.
History of Lady Locks
Originating in Eastern Europe, Lady Locks or Clothespin Cookies, have been a beloved part of family gatherings and holiday celebrations for over a century. They got their name from the unique wooden dowel or clothespin used to shape the pastry during baking. This practice likely came from resourceful homemakers looking for a way to make a fancy-looking dessert with minimal equipment.
Ingredients for Lady Locks
Let’s dive into the ingredients that make these pastries so irresistible:
- Dough:
- 4 cups all-purpose flour
- 1 pound unsalted butter, chilled and cubed
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Filling:
- 2 cups marshmallow fluff
- 1⁄2 cup butter, softened
- 1 cup powdered sugar
- 1⁄2 teaspoon almond extract
- 1 teaspoon vanilla extract
- Additional Items:
- Wooden dowels or clothespins for shaping
Preparing the Dough
Begin by making the dough, which is the heart of your Lady Locks:
- Mix the flour and salt in a large bowl.
- Cut in the butter until the mixture resembles coarse crumbs.
- Add sour cream, sugar, and vanilla extract. Mix until just combined.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 3 hours or overnight. This chilling time is crucial for the dough to achieve that signature flakiness.
🍪 Note: Keep your dough chilled between steps to maintain its flakiness.
Shaping and Baking
Now, let’s move to shaping and baking the pastries:
- Preheat your oven to 375°F (190°C).
- Roll out a portion of the dough on a floured surface to about 1⁄8-inch thickness.
- Cut into strips about 4 inches wide and 5 inches long.
- Wrap each strip around the wooden dowels or clothespins, overlapping the edges slightly to form a shell.
- Place on a baking sheet and bake for 12-15 minutes or until golden brown.
- Once baked, gently remove the pastries from the dowels while still warm to prevent sticking.
| Step | Description |
|---|---|
| 1 | Cut Dough |
| 2 | Wrap Dough |
| 3 | Bake at 375°F |
| 4 | Cool and Fill |
👀 Note: Be careful when removing the shells from the dowels as they can break if they are too hot or too cold.
The Sweet Filling
The filling adds that extra dimension of flavor and creaminess:
- In a bowl, blend together the marshmallow fluff, softened butter, powdered sugar, almond extract, and vanilla extract until smooth.
- Transfer the filling into a piping bag or a zip-lock bag with a corner snipped off.
- Pipe the filling into the cooled pastry shells, being careful not to overfill, which can cause the pastry to split.
Additional Decorations
For an extra touch, consider:
- Dusting with powdered sugar
- A light drizzle of melted chocolate or icing
- A sprinkle of nuts or colored sugar for holidays
The key to a good Lady Lock is the balance between the crunchy pastry and the smooth, sweet filling. By following these detailed steps, you're not just making a dessert; you're participating in a time-honored culinary tradition. Enjoy your baking and the delightful flavors of this classic treat. When you serve these delicate pastries, the stories they spark from family and friends will be as sweet as the fillings.
Can I freeze the unbaked dough?
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Yes, the dough can be frozen for up to 3 months. Just ensure it’s well-wrapped to avoid freezer burn.
What if I don’t have clothespins?
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You can use parchment paper-wrapped metal or plastic tubes from old pens or markers instead.
How long will Lady Locks last?
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If stored in an airtight container, Lady Locks can last up to a week in the refrigerator.
Can I make the filling in advance?
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Yes, the filling can be made up to 2 days in advance and kept in the refrigerator.
