miniature ladylock cannolis

★★★★★ 1
a recipe by
Jeane Hafley
Whittier, NC

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 :)

★★★★★ 1
serves 150 cookies

Ingredients For miniature ladylock cannolis

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

How To Make miniature ladylock cannolis

  • 1
    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.
  • 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.
  • 3
    FILLING ~ 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!!

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