These Cream Horns are a must-have cookie recipe for my family. The flaky crust and creamy filling make them irresistible!

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.


unsalted butter vegetable shortening sugar egg yolks cold water all purpose flour clothespins wrapped in foil or lady lock molds Filling: milk all purpose flour unsalted butter vegetable shortening vanilla kosher salt confectioners' sugar sugar for garnish

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.


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.


Before serving, sprinkle with confectioners' sugar. Store refrigerated in an airtight container.


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.

Give this recipe a try! Tap the link for the full recipe details.