Cream Horn Cookies (Lady Locks)

Why You’ll Love This Recipe

• Elegant and Delicate: These cookies have a refined look with a flaky, golden-brown shell and a smooth, creamy filling that makes them perfect for special occasions.

• Rich and Buttery: The combination of buttery dough and velvety buttercream provides a delightful balance of texture and flavor in each bite.

• Versatile and Customizable: The filling can be easily adapted to suit your taste, whether you want a citrusy twist, a chocolatey variation, or a nutty flavor.

• Perfect for Celebrations: Traditionally served at weddings and holidays, these cookies add a touch of elegance to any dessert table.

• Fun to Make: While they require a bit of patience, assembling these cookies can be a fun and rewarding baking project, and they’re sure to impress friends and family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 2 cups (4 sticks) unsalted butter, softened

• 2 tablespoons vegetable shortening (Crisco)

• 1 tablespoon sugar

• 2 egg yolks

• 1 cup cold water

• 4 ½ cups all-purpose flour

• Clothespins wrapped in foil or lady lock molds

For the Filling:

• 2 cups milk

• ⅓ cup all-purpose flour

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup vegetable shortening (Crisco)

• 1 teaspoon vanilla extract

• ½ teaspoon kosher salt

• 4 cups confectioners’ sugar

For Garnish:

• Additional confectioners’ sugar for dusting

Directions

1. Prepare the Dough: In a stand mixer, beat together the butter, vegetable shortening, and sugar until light and fluffy (about 4 minutes). Add egg yolks and mix. Gradually add flour and cold water, mixing until well combined. Chill the dough for at least 2 hours or overnight.

2. Shape the Horns: Preheat your oven to 350°F (175°C). Roll out ¼ of the dough at a time to about ⅛-inch thickness on a floured surface. Cut the dough into strips about ½ inch wide and 10 inches long. Wrap each strip around a foil-wrapped clothespin or lady lock mold, then place them on a baking sheet.

3. Bake the Horns: Bake for about 15 minutes, or until the horns are just starting to brown. Let them cool for 2 minutes before carefully removing them from the molds. Cool completely.

4. Prepare the Filling: In a saucepan, whisk together the milk and flour over medium-high heat, cooking for 8-10 minutes until thick. Transfer to a bowl to cool. In a stand mixer, cream together the butter, shortening, and salt until fluffy. Gradually add powdered sugar and mix in the milk and flour paste along with the vanilla extract. Beat until smooth and fluffy.

5. Fill the Horns: Using a piping bag, fill each cooled horn with the creamy buttercream filling.

6. Serve: Dust the finished cookies with additional powdered sugar before serving. Store in an airtight container in the refrigerator.

Servings and Timing

This recipe yields approximately 24 cookies (depending on the size of the horns).
Prep time: 2 hours (for dough chilling)
Cook time: 15 minutes
Filling time: 10 minutes
Total time: Approximately 2 hours and 30 minutes

Variations

• Citrusy Twist: Add lemon zest or lemon juice to the buttercream for a fresh and tangy flavor.

• Chocolatey Option: Incorporate cocoa powder or melted chocolate into the buttercream for a rich, chocolatey filling.

• Nutty Flavor: A splash of almond extract can bring a nutty twist to the classic vanilla filling.

• Lighter Filling: For a smoother, lighter texture, use whipped cream or mascarpone instead of buttercream.

Storage/Reheating

Once filled, Cream Horn Cookies should be stored in the refrigerator in an airtight container. They’ll stay fresh for up to 2 days. However, the pastry shell may soften slightly over time. For optimal freshness, it’s best to serve these cookies the same day they are made.

If you need to make them ahead of time, you can store the baked shells separately in an airtight container at room temperature and fill them just before serving.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Chilling the dough makes it easier to work with when rolling out and shaping.

Do I need to use a mold for the horns?

While traditional cream horns are made using foil-wrapped clothespins or lady lock molds, you can also use other alternatives like metal horn molds if you have them. Alternatively, you can attempt to freeform the dough into a horn shape, but using a mold ensures consistent results.

How can I prevent the dough from getting too tough?

To achieve a flaky, tender crust, be careful not to overwork the dough. Also, chilling the dough is key to keeping it soft and easy to handle while rolling.

How do I store leftover cream horn cookies?

Store any leftover cookies in an airtight container in the fridge. If stored correctly, they will stay fresh for up to two days. However, the pastry may soften slightly as it sits.

Can I freeze the dough?

Yes, you can freeze the unbaked dough for up to 3 months. Simply wrap it tightly in plastic wrap and store it in a freezer-safe bag. Thaw in the fridge overnight before rolling out and baking.

Can I use a different filling for the horns?

Absolutely! While buttercream is traditional, you can customize the filling with whipped cream, mascarpone, or even a fruit-flavored filling.

How can I prevent the horns from sticking to the mold?

Ensure that the molds are well greased or wrapped in foil to prevent the dough from sticking. It’s also important to let the baked horns cool for a couple of minutes before carefully removing them from the molds.

Are these cookies difficult to make?

While they do take some time and patience to assemble, they are manageable, especially if you’ve made pastry before. With a little practice, you’ll be able to create beautiful cream horns.

Can I make these cookies without vegetable shortening?

While vegetable shortening is part of the traditional recipe, you can substitute it with more butter if you prefer. However, shortening helps create a flakier crust.

Can I add color to the filling?

Yes! You can add food coloring to the buttercream for a festive touch, especially if you’re preparing them for a special event like a wedding or holiday gathering.

Conclusion

Cream Horn Cookies (Lady Locks) are a beautiful and indulgent treat that add an elegant touch to any occasion. With a flaky, buttery crust and a rich, creamy filling, they are perfect for weddings, holidays, or any time you want to impress your guests with a stunning dessert. Though they take some time to prepare, the end result is well worth the effort, offering a delectable balance of texture and flavor that is sure to delight everyone who tries them.