Miniature Ladylock Cannolis Recipe

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Miniature Ladylock Cannolis

Jeane Hafley


My sister got this recipe from an Italian family 20 years ago. She and my mom made it several times - FANTASTIC!! I, myself, have not made them yet, but when I do, I will try to replace the Crisco with Coconut oil (when it is in the "soft" stage in the Spring). I don't think that the coconut oil will work in the liquid or very hard stage that it reaches in the cold winter. I just don't like the idea of using Crisco. But it DOES taste delicious in the recipe. I just think coconut oil might be better :)

pinch tips: How to Melt and Soften Butter



150 cookies


1 lb
butter, softened
4 c
1 tsp
1 c
sour cream
1 c

Directions Step-By-Step

Divide dough into 4 parts

~ The less Flour the better, but enough flour to roll.

1. Roll out dough, and cut out into 5” squares. Fold in toward center, overlap = four 1” by 5” rectangles each. Wrap in wax paper, refrigerate overnight.
~ Roll thin, less flour is better. Cut in strips 1” by 5”

~ Wrap each clothespin in foil

~ Take dough & wrap around a clothespin (round)

~ Overlap dough

Place clothespins with dough on cookie sheet and bake at 375° for 12-15 minutes. Makes 150 lightly browned cookies. ~ Pinch clothespin to get cooked dough off.
3 Cups granulated sugar
3 Cups Crisco (I may replace with soft Coconut Oil)
3 egg whites
3 tsp. vanilla
1 ½ cups milk
1 ½ pints marshmallow cream
Mini semi-sweet chocolate chips (not in original recipe, but I may add)

Mix sugar and crisco together & beat for 10-15 minutes at High speed.

Add egg whites, vanilla & milk ~ Beat. Add marshmallow cream.

Squirt inside rolls & add powdered sugar.


About this Recipe

Course/Dish: Cookies