Learn how to make these Cream Horn Cookies (Lady Locks) Desserts

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In a medium heavy saucepan stir together sugar, flour, and salt. Gradually stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir half of the hot mixture into beaten egg yolks. Return all of the egg yolk mixture to saucepan.

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1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large bowl, cream together butter, margarine, cottage cheese, salt and 4 cups of flour until smooth. Shape into a large square, cover and chill overnight in the fridge. 3.

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Once the dough has been made, it is rolled out into thin sheets and cut into long, thin strips. Which are then rolled and baked to a light golden color. The filling of vanilla lady locks is what truly sets them apart from other pastries. Made from a combination of vanilla extract, sugar, and cream, the filling is creamy, smooth, and oh-so.

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Unfold and place thawed one sheet at the time of dough onto a dusted with flour working surface. Roll out the dough into a square. Use a pizza cutter to slice the dough into ¾-inch wide strips. Wrap each strip around the cream horn mold, overlapping a little with each round looking like a cone.

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Cut butter into dry ingredients. Add sour cream and buttermilk. Mix well. Divide into four parts, flour well, and fold like a rectangular envelope. Refrigerate overnight. Preheat oven to 375.

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In the bowl of a stand mixer fitted with a paddle attachment, mix together shortening and butter until well blended. With mixer on low, add confectioner's sugar a little at a time, until fully mixed in. Add vanilla and milk, if needed. Turn mixer up to high and beat until you get peaks and ripples. For Assembly.

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1 tablespoon sugar. Cut crisco into flour until it gets crumbly. Add remaining ingredients and mix at a low speed. Roll the dough to no more than 1/4″ thick on a floured board and cut into 1″ x 4″ strips (approximate). Wrap the strips of dough around foiled wrapped dowel rods, slightly overlapping the edges.

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Add to the flour mixture and mix well. Chill overnight. Heat the oven to 325 degrees. Working with small pieces of dough at a time, roll out on a board sprinkled with a mixture of 1⁄2 cup flour, 1⁄2 cup granulated sugar and the confectioners' sugar. Roll thinly, then cut into strips approximately 1⁄2-inch wide.

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Bake in the preheated oven until brown, about 10 to 15 minutes. Cook and stir milk and 4 tablespoons of flour together over medium-low heat until thick paste forms. Let cool completely. Beat shortening and confectioners' sugar together until fluffy. Add marshmallow cream and vanilla; add cold paste and beat. Fill tubes with cream filling.

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In the bowl of a mixer, combine the egg, butter, evaporated milk and vanilla. Whisk to break up the butter then add in yeast/water mixture. Add in the flour/salt/sugar mixture a little at a time and combine until a soft, sticky dough forms. Wrap in plastic wrap and refrigerate for at least an hour.

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Step 2: Add sour cream and buttermilk. Mix until blended. You may need to add a little more flour if dough is too sticky. I added an additional 1/2 cup of flour. Step 3: Divide dough into four parts. Roll each part like a pie shell then fold all four corners to make a square wrap. Step 4: Wrap each square in wax paper and refrigerate overnight.

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In a saucepan, heat the milk and flour over medium-high heat while constantly whisking. Cook 8-10 minutes until thick. Transfer to a bowl and allow to cool. In the bowl of a stand mixer, cream the butter, vegetable shortening, and salt 5-6 minutes or until fluffy. Slowly mix in the powdered sugar, one cup at a time.

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Lightly roll out the puff pastry. Using a large knife or pizza cutter, cut the pastry into 12 strips. Lightly spray the cream horn molds. Wrap a strip of dough around each of them, starting at the pointy tip and slightly overlapping the layers as you go. Gently press the end of the dough strip into the dough next to it.

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Directions: 1. Sift the flour and salt into a large mixing bowl. 2. In a separate bowl, vigorously whisk the softened unsalted butter, sour cream (ensuring to drain the excess liquid), vanilla extract, and white granulated sugar until there are no clumps. 3.

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Step 6: Prepare Cream Filling. While the horns are baking or cooling, prepare your buttercream filling. In a large bowl, add the softened butter and shortening. Combine at medium speed with an electric mixer or stand mixer with whisk attachment until soft peaks form. The mixture will be creamy and light in color.

Learn how to make these Cream Horn Cookies (Lady Locks) Desserts

Lady Lock family recipe is one of the. Blend flour and butter by hand or in electric mixer until it gets crumbly, like pie dough. Add remaining ingredients and mix at low speed. Step 5. Roll the dough to ¼ inch-thick on a floured board and cut into half-inch strips. Wrap loosely around aluminum-foil covered clothespins or dowels.