These Cream Horns (Lady Locks) are a must-have cookie recipe for my family. The flaky crust and creamy filling make them irresistible!
It’s Christmas Cookie Week on IBC. Just kidding! But it is Christmas Cookie Day. I’m sharing my recipe for Cream Horn Cookies (a.k.a. Lady Locks). Plus, some of my blogger friends (a.k.a. #ChristmasCookieSquad) are joining in for a cookie swap! Everyone is linked at the bottom of this post so you can continue on with this cookie adventure.
You’re also in for a surprise today because I’m sharing my free printable Christmas recipe cards! Say what!? We’ll get to that in a minute.
Cream Horn Cookies (Lady Locks):
Back to the cookies. . . Depending on where you live in the United States, you might be wondering what Cream Horns /Lady Locks are. I grew up knowing them as “Cream Horns,” and for years they have been a Christmas staple on my Dad’s side of the family.
I assume my grandma was the one who started making them (I don’t know for sure as she passed when I was quite young.) However, for as long as I can remember, they’ve been made by my Great Aunt Maggie.
I did a little research and found out that Cream Horn Cookies are more commonly known as Lady Locks and are a tradition here in Pittsburgh. It’s customary here (and in St. Marys where I grew up) to have a cookie table at your wedding.This is literally a long table full of trays of homemade cookies. Apparently, Lady Locks are a staple on the cookie table.
I have never made them before, so I was super excited to give them a try and share them with you.
How to make Creams Horns (Lady Locks):
To make them, you’ll need a mold to form the horn around. My Aunt Maggie uses a clothespin wrapped in foil, so that’s what I did. You just wrap a piece of foil around a clothespin. It’s as simple as that. However, if you’re feeling fancy, you can certainly use a store-bought mold.
The filling is similar to a buttercream icing, but it also incorporates a milk-and-flour paste which felt very old-fashioned to me. Of course, you can fill these horns with whatever filling you like best.
The result is a flaky cookie horn filled with a sweet, creamy filling. What’s not to love? I think these cream horns might be my dad’s and brother’s favorite cookie. I do love them but nothing will top my Cream Wafer Cookies!
Now, just in case you need a place to write down this recipe for Cream Horns (or any others you come across this holiday season), you’re going to need some cute recipe cards.
Thankfully, I have you covered with my free printable Christmas recipe card!
As you probably know, I’ve been sharing a recipe card each season for the past two years. This year, I decided to add two more cards to the bunch including one for Halloween and this Christmas recipe card.
If you liked these Cream Horns, you’ll love these recipes too:
- Pumpkins Spice Cream Horns
- Soft Peanut Butter Cookies
- Cream Wafer Cookies – my personal favorite!
- Brown Sugar Pecan Cookies
- Buckeye Brownie Cookies
- Sugar Cookies with Cotton Candy Frosting
Cream Horn Cookies (Lady Locks) Recipe:
Cream Horns (Lady Locks)
- 2 cups (4 sticks) unsalted butter, softened
- 2 tablespoons vegetable shortening (Crisco)
- 1 tablespoon sugar
- 2 egg yolks
- 1 cup cold water
- 4 1/2 cups flour
- Clothespins wrapped in foil or lady lock molds
- 2 cups milk
- 1/3 cup flour
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup vegetable shortening (Crisco)
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 4 cups confectioners' sugar
- Additional confectioners' sugar for garnish
- In the bowl of a stand mixer, mix together the butter, vegetable shortening, and sugar for about 4 minutes or until light and fluffy. Then mix in the egg yolks. Finally, mix in the flour and water until combined. Chill dough for at least 2 hours or overnight.
- Begin by preheating your oven to 350 degrees F.
- Sprinkle your work surface with flour. Roll out 1/4 of the dough at a time until it's about 1/8-inch thick. Cut into strips that are 1/2-inch wide and 10 inches long. Then wind the strips around the foil-wrapped clothespins (or lady lock molds.) Bake on a cookie sheet for about 15 minutes or until the horns are just barely starting to brown.
- Remove the horns from the oven. Allow them to cool for about 2 minutes; then carefully remove them from the clothespins. (Don't let the horns cool completely on the molds or the horns will crumble easily. The horns will also crack more if they are overbaked.) Let the horns finish cooling.
- In the meantime, prepare the filling. In a saucepan, heat the milk and flour over medium-high heat while constantly whisking. Cook 8-10 minutes until thick. Transfer to a bowl and allow to cool.
- In the bowl of a stand mixer, cream the butter, vegetable shortening, and salt 5-6 minutes or until fluffy. Slowly mix in the powdered sugar, one cup at a time. Then mix in the milk and flour paste and vanilla. Beat until combined and fluffy.
- Put the filling in a piping bag and then fill each horn. Before serving, sprinkle with confectioners' sugar. Store refrigerated in an airtight container.
Before you click away, be sure to check out the rest of the #CookieSwapSquad for more festive and tasty cookie recipes:
Nordic Gingerbread Cookies – The Faux Martha
Oatmeal Lace Cookies – Julie Blanner
Orange Gumdrop Bars – Freutcake
The Best Peanut Butter Blossoms – The Sweetest Occasion
Cream Horns – Inspired by Charm (You are here!)