Ingredients
Ingredients for Dough:
Flour 4 cups
Water 1 cups
Salt one pinch
Yellow food coloring
Shortening
Method of Preparation
Mix flour and salt together in bowl. Dissolve few drops of yellow food coloring in water and pour the colour into the flour-salt mixture in full. Knead well and make into a dough. Make four parts of dough.
Sprinkle flour on a board and roll out the dough into a rectangle. Try to keep the shape of the rectangle as far as possible. Now spread with shortening. Fold down one-third portion and spread this side with shortening.
Now fold up the bottom one third and spread this side with shortening. Fold over the other one third side and again spread with shortening. Spread the front and back with crisco and keep in wax paper.
Refrigerate along with the wax paper for a minimum of 2 hours. Repeat the rolling and folding exercise. Again refrigerate for a minimum time of 2 more hours. Repeat the rolling and folding and refrigerate overnight.
Sprinkle flour on a board and roll out the dough into a rectangle. Cut into 1/2″-3/4″ strips. Wrap each strip around a cone-shaped cookie form and bake on an ungreased cookie sheet at 375 for about 15-20 minutes or until the cookies turn light brown.
Remove from the oven and immediately remove the clothespin or molds. Keep aside the cooked cookies.
Ingredients for Filling
Water 1 cup
Flour 5 tablespoons
Margarine or butter cup
Crisco cup
Vanilla 1 teaspoon
Cream or marshmallow fluff jar
Method of preparation for filling
Add flour and water to a bowl and cook until the mixture gets thickened.
Beat margarine (or butter), crisco, cream (or marshmallow fluff) and vanilla together
Well. Add the thickened flour and water to the cream mixture and beat till you get a smooth and fluffy mixture.
Now use filling to fill the cooled ladylocks either with a pastry filler or cake decorator.
Roll in powdered sugar before serving.