Description
A tasty tradition.
Ingredients
Scale
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.