Recipe: Cream Horns / Lady Locks for Sandy

Cream Horns / Lady Locks
Source: Doreene Banestraro
Serves : 45

1 cup real butter - softened
1 1/2 cup shortening - divided
3 1/3 cups all-purpose flour - divided
2 egg yolks - beaten
2 tsp. granulated sugar
1 1/4 cups water
1 cup milk
2 Lbs. powdered sugar

Cream together butter and 1/2 cup shortening; set aside. Combine 3 cups flour, egg yolks, granulated sugar, and water. Roll dough out onto a lightly floured surface. Spread 1/4 of the creamed mixture over dough; knead all together. Refrigerate dough for 1 hour. Repeat last 3 steps until creamed mixture is gone. Roll out dough to 1/4" thick; cut into strips; wrap strips around metal Cream Horn forms. Place dough (on forms) on a cookie sheet and bake in a 425 degree oven for 10 minutes. Cool completely. Bring milk and 1/3 cup flour to a boil, stirring constantly, then remove from heat. Cool to room temperature. Beat in 1 cup shortening and powdered sugar to milk/flour mixture. Scoop icing into pastry bag and pipe into baked pastry shells.