Miniature Ladylock Cannolis

No Photo

Have you made this?

By Jeane Hafley
@Meshach

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 :)

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

150 cookies

Ingredients

1 lb: butter, softened
4 c: flour
1 tsp: salt
1 c: sour cream
1 c: buttermilk

How to Make Miniature Ladylock Cannolis

Step-by-Step

1Divide 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.
2~ 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.
3FILLING ~
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.

ENJOY!!