Miniature Ladylock Cannolis
By
Jeane Hafley
@Meshach
1
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 :)
Ingredients
-
1 lbbutter, softened
-
4 cflour
-
1 tspsalt
-
1 csour cream
-
1 cbuttermilk
How to Make Miniature Ladylock Cannolis
- 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. - 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!!
About Miniature Ladylock Cannolis
Course/Dish: Cookies
