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hand holding a finished lady lock cookie filled with creamy frosting

Lady Locks (From Scratch)

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Ingredients
  

  • Dough
  • 180 g flour
  • 226 g butter divided
  • ½ tsp salt
  • 1 tbsp sugar
  • 60 g ice water
  • 1 egg
  • To Finish
  • 1 egg white
  • 1 tbsp water
  • Filling
  • 150 g sugar
  • 20 g flour
  • 150 g milk
  • 37 g cream
  • 170 g butter cool but pliable
  • ¾ tsp vanilla
  • ¼ tsp salt

Instructions
 

  • Grate 113 g butter; freeze. Cube remaining
  • Process 100 g flour + sugar + salt. Add cubed butter; blend to paste
  • Break into chunks. Add remaining flour; pulse
  • Add grated butter; toss
  • Mix egg + ice water; sprinkle over
  • Bring dough together; chill 2 hours
  • Roll into rectangle; fold (book fold) 6 times
  • Roll to 15×18 inches; cut 6-inch × ¾-inch strips
  • Wrap strips around clothespin molds
  • Bake at 375°F for 9 minutes
  • Cool completely; remove molds
  • Cook sugar, flour, milk, cream until thick
  • Cool to 80°F
  • Beat mixture; add butter slowly
  • Add vanilla + salt; whip until fluffy
  • Fill pastry shells using piping bag
  • Store or serve