I always knew when it was Christmas season. There was much baking going on and the freezer started filling up. One year dad put a lock on the freezer so that we wouldn’t get into the cookies before they got served to the guests. We found the key and I remember them putting a piece of wood through the hasp instead of the lock from then on. (It kept getting left open and things thawed)
As we snuck down the stairs to raid the cookies in the freezer just before a shower or some other reason to go to the basement, each of us had their favorite. I remember eating more Lady Locks frozen than when they were out on the table. Not to say that I didn’t eat a lot of them while they were on the table, but there were so many more that I ate frozen from the freezer.
There was always such an abundance of them in the freezer, mom knew that we were going to eat them so she made so many more.
1 ½ sticks oleo (I use butter – mom used oleo)
1 ½ lb Crisco
2 heaping T cornstarch
combine and beat with fingers until it becomes elastic:
1 ½ cups ice water
3 cups flour
1 tsp salt
3 egg yolks
work dough until smooth, keep adding flour divide into 4 balls, roll out flat and spread with goop, re-roll and refrigerate 1 hour,, repeat rolling and spreading process 4 times (Yes it takes at least 4 hours or more)
I use sticks that I made years ago and others use clothes pins but in either case be sure to grease the sticks first.
After the dough is finished or your bought some as shown below then proceed.
roll each one into a rectangle, and cut in half lengthwise, then cut into half-inch strips, wrap around sticks, bake at 350 on ungreased cookie sheet for 25 minutes, take off sticks while hot, place on brown grocery bags.
¾ can Crisco (3 lb can)
2 lb bag powdered sugar
1 can milk
16 tbs Crisco (Stick)
16 tbs Butter
8 Cups Powdered Sugar
8 tsp Vanilla
Soften the Crisco and Butter and mix in stand mixer slowly adding powdered sugar. Add vanilla and mix for about 3 minutes on medium to fluff up.
I have a couple of shortcuts too. In the freezer section of your local store you can find a puffed pastry dough that you can thaw and roll out to make the cookies without making the dough from scratch. (Pepperidge Farm Puffed Pastry)
These can be frozen in a sealed container for about a month. Dust with powdered sugar prior to serving.