Lady Locks (A Pittsburgh Wedding Cookie Table Staple)

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Lady Locks is the showpiece of a Pittsburgh cookie table at weddings. This is a flaky cookie with a sweet, creamy filling that you will love at first bite.

You also know Lady Locks as a cream horns recipe. In Pittsburgh, the cream horn is a Lady Lock and it is Pittsburgh cookies.

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Lady Locks is the showpiece of a Pittsburgh cookie table at weddings.

Cookie Table

What is a cookie table? People bring homemade cookies to the wedding. Then put on a table and as they wait for the bride and groom to make their entrance. You munch on these Pittsburgh cookies and drink a drink.

I always thought this was standard for weddings until I moved to Cleveland.

Lady Locks are a labor of love, but they are so amazingly good!

I do know these cookie tables are becoming popular across the USA. In fact, there were 2 articles wrote about this tradition. One was in the NY Times the other in the National Post.

I am writing up a post for Parade’s Community table for the wedding cookie table. In my quest for links, I discovered no one had the one cookie that is a must at a wedding cookie table, the Lady Lock.

Lady Locks or Cream Horns Recipe

Every wedding has to have this homemade goodie. Lady locks are also called cream horns or clothespin cookies. Why? Instead of metal cones to make the shells you use foil around old fashion wooden clothespins.

It works well, thus giving the name clothespin cookies. The cream horns come because it does look like a horn filled with a creamy filling. If you are searching for cream horn recipes, lady locks recipe or clothespin cookie recipes, it the same.

Lady Locks are addicting because the flaky shells and the sweet creamy filling they have

Pittsburgh Cookies

These Pittsburgh cookies are a labor of love. A cream horn recipe does take a little bit of work but they are worth it. That why the grandmothers seem to make these for the wedding cookie tables.

It the love they have for the couple to make this wonderful, flaky cookie. When I married, my neighbor growing up made the lady locks on my cookie table. I asked for the recipe because I was in love with them, she gave it to me.

The lady lock or cream horn filling recipe is what makes these cookies. The creamy filling is what makes the cookie so addicting. It is best to invest in stainless steel cream horn molds also to make these as well.
My next marriage, if I have one, I will for sure have a cookie table. Even if I am still here in Cleveland. You can take the girl out of Pittsburgh, but can not take the Pittsburgh out the girl.

Lady Locks are not only the showstopper cookie on a cookie table at Pittsburgh Weddings, but they are good any time of the year.

Lady Locks

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★★★★★

5 from 7 reviews

• Author: Deanna
• Prep Time: 0:20
• Cook Time: 0:15
• Total Time: 35 minutes
• Yield: 24
• Category: Dessert
• Cuisine: Cookies

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Description

Lady Locks are the show piece of a Pittsburgh cookie table at weddings is this flaky cookie with a sweet, creamy filling. A recipe from Seduction in the Kitchen.

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Ingredients

Pastry Shells:

• 4 cups all-purpose flour divided
• 2 teaspoons baking powder
• 1/2 cup plus 1 tablespoon granulated sugar divided
• 1/2 cup margarine (1 stick)
• 1/2 cup vegetable shortening
• 2 teaspoons butter
• 2 egg yolks
• 1 cup evaporated milk
• 2 teaspoons vanilla
• 1 package active dry yeast
• 1 cup confectioners’ sugar

Filling:

• 2 cups milk
• 4 teaspoons heaping all-purpose flour
• 1 cup margarine at room temperature, 2 sticks
• 1/2 cup vegetable shortening
• 2 cups granulated sugar
• 2 teaspoons vanilla
• Dash salt

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Instructions

1. Sift together 3 1⁄2 cups flour, the baking powder and 1 tablespoon granulated sugar. Add the margarine, shortening and butter and cut in as for pie crust. Set aside.
2. In a bowl, combine the egg yolks, evaporated milk, vanilla and yeast. Add to the flour mixture and mix well. Chill overnight.
3. Heat the oven to 325 degrees.
4. 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.
5. Roll thinly, then cut into strips approximately 1⁄2-inch wide. Wrap on old-fashioned wooden clothespins that have been covered with foil and lightly greased, or use metal baking rods according to manufacturer’s directions.
6. Place on an ungreased baking sheet and bake for 10 to 15 minutes. Carefully remove the shells from the pins immediately. Let cool, then fill the shells with the filling, using a pastry bag.
7. Combine the milk and flour. Cook over low heat until thick. Cool completely.
8. Beat the flour mixture, using an electric mixer. Add the margarine, vegetable shortening, sugar, vanilla and salt. Beat at high speed until light and fluffy.

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