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miniature ladylock cannolis

(1 rating)
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 rating)
yield 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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