Grandma P's Ladylocks

Grandma P’s Ladylocks

2 c. Crisco, in a bowl

5 c. flour

1 stick oleo (margarine)

1 T. Crisco from the bowl

            Cut flour, oleo, and 1 T. Crisco with pastry cutter

            Add 3 egg yolks, save whites for brushing on top of rolls

            2 T. vinegar

1 ½ c. water

2 T. water

After dough is mixed good, roll out on floured board.  Spread with ¼ of the Crisco in the bowl. Fold over until small then put in the frig for 1 hour.  Do this 3 more times and the last time cut into 4 balls and put in frig overnight or until ready to use. 

Take out 1 ball and roll on floured board until thin.  Cut into small strips and roll around clothes pins covered with foil.  Brush with beaten egg whites and bake at 400 degrees for 10 minutes until golden brown.

Carefully pull out clothes pins while still warm.  Let cool then fill with Never Fail Icing.

Never Fail Icing

1 c. Crisco

2 sticks oleo (margarine)

4 c. powdered sugar

8 T. flour

1 c. milk

2 t. vanilla

Put everything in a mixer on high.  The longer you beat it the whiter it gets.

You need 2 batches for the ladylocks and 1 batch for peaches.