Lady Locks, like the cookie table, are a holiday tradition for many Pittsburgh families. This recipe by Alyssa Blair will yield a baked good as sweet as making these cookies is with your babushka. Plus, they have a rich and interesting history, as they came to Pittsburgh with the Eastern European immigrants that also gave the city its signature food, pierogies.
The Origin of Lady Locks
Lady locks, also known as “baker’s hats” or “cannon balls,” are a type of pastry that originated in Eastern Europe, particularly in the regions of the former Austro-Hungarian Empire. They are made from a rich, buttery dough, often layered and rolled, then shaped into delicate spirals. The name comes from the pastries’ elegant appearance, resembling locks of hair. Their precise origin can be difficult to pinpoint, as variations exist in different cultures, but they remain a cherished dessert in many Eastern European households, including as part of many Pittsburgh cookie tables.
Judy’s Lady Locks
Description
A tasty tradition.
Ingredients
For the Shells
- 2 cups margarine
- 3 1⁄4 cups flour
- 2 tbs sugar
- 1⁄2 tsp salt
- 3⁄4 cups milk
For the Filling:
- 4 cups powdered sugar
- 1⁄2 pint whipped cream
- 3 tsp vanilla extract
- 3 cups margarine, room temperature
Instructions
- Preheat oven to 350 degrees.
- Mix together the butter and sugar in the bowl of a stand mixer until light and fluffy (approximately 3-4 minutes). Incorporate the milk into the mixture, then add the flour and salt until well combined. Chill dough overnight or for a minimum of 2 hours.
- Divide dough into 4 batches. Roll out on a floured surface to 1/8 inch thickness and cut into 1 /2” wide strips that are approximately 10 inches long.
- Wrap the strips around Lady Locks molds and place on a baking sheet, 2 inches apart. You can also use clothespins that are wrapped in foil if you don’t have Lady Locks molds.
- Bake at 350 degrees for 13-15 minutes depending on your oven, or until the shells start barely browning.
- Remove from the oven and allow to cool for 2-3 minutes before removing them from the molds. Tip: Do not allow the shells to cool completely on the mold. They will crack and crumble more easily if they are completely cooled.
- After removing the shells from the molds, set aside to cool completely and prepare your filling.
- Add powdered sugar, cream, and vanilla to the bowl of a stand mixer and mix for 5 minutes.
- Incorporate half of the margarine (3 sticks or 1 ½ cups) into the mixture and mix for another 5 minutes.
- Add the remaining 3 sticks (1 ½ cups) of margarine to the mixture and mix until light and fluffy for approximately another 5 minutes.
- Using a piping bag, fill each shell with the filling.
- Store in an airtight container until ready to serve.
- Before serving, sprinkle the top with confectioner’s sugar.
Enjoy your lady locks!
Recipe by Alyssa Blair/ Styling by Anna Franklin / Photography by Dave Bryce
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