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Cream Horn Cookies (Lady Locks)

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Cream Horn Cookies (Lady Locks) are an elegant treat featuring a flaky, buttery pastry shell filled with rich, velvety buttercream. These cookies are perfect for celebrations, adding a touch of sophistication to any dessert table with their delicate texture and indulgent flavor.

Ingredients

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 1/2 cups all-purpose flour

Clothespins wrapped in foil or lady lock molds

For the Filling:

2 cups milk

1/3 cup all-purpose flour

1 cup (2 sticks) unsalted butter, softened

1 cup vegetable shortening (Crisco)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

4 cups confectioners’ sugar

For Garnish:

Additional confectioners’ sugar for dusting

Instructions

  1. Prepare the dough: In a stand mixer, beat together the butter, vegetable shortening, and sugar until light and fluffy (about 4 minutes). Add the 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 1/4 of the dough at a time to about 1/8-inch thickness on a floured surface. Cut the dough into strips about 1/2 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.

Notes

You can make the dough ahead of time and refrigerate for up to 24 hours. Chilling the dough helps make it easier to roll and shape.

If you don’t have clothespins, you can use metal horn molds, or even freeform the dough into a horn shape, but molds ensure consistent results.

For a lighter texture, you can use whipped cream or mascarpone instead of buttercream.

If you’d like a flavored twist, add lemon zest or cocoa powder to the filling.

Store leftover cookies in an airtight container in the fridge for up to 2 days. The pastry will soften slightly over time, so it’s best served the same day.

The unbaked dough can be frozen for up to 3 months. Just wrap it tightly and thaw in the fridge overnight before rolling out and baking.

Nutrition

Find it online: https://chocolatecoveredamy.com/cream-horn-cookies-lady-locks/