Miniature Ladylock Cannolis

Miniature Ladylock Cannolis

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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 :)


★★★★★ 1 vote

150 cookies


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.


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About Miniature Ladylock Cannolis

Course/Dish: Cookies

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