Lady Lock Cookies

• 1 pound (4 sticks) butter
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup sour cream
• 1 cup buttermilk
• 1 1/2 cups Crisco shortening
• 8 tablespoons (1 stick) butter
• 1 cup sugar
• 1 egg white
• 2 teaspoons vanilla
• 1/2 cup hot milk

1. Cut butter into dry ingredients.
2. Add sour cream and buttermilk.
3. Mix well.
4. Divide into four parts, flour well, and fold like a rectangular envelope.
5. Refrigerate overnight.
6. Preheat oven to 375 degrees.
7. Remove one part at a time, and roll thin.
8. Make strips 1 inch wide and 7 inches long.
9. Wrap around foil-covered clothespins.
10. Bake for 15 minutes, or longer if needed.
11. Set aside to cool.
12. Cream together shortening and butter.
13. Add sugar and beat well.
14. Add egg white and vanilla; beat thoroughly.
15. Add hot milk, 1 tablespoon at a time, and beat until creamy.
16. Put into cookie press or pastry tube and fill cookies.

butter, allpurpose, salt, sour cream, buttermilk, shortening, butter, sugar, egg, vanilla, hot milk

Taken from www.epicurious.com/recipes/food/views/lady-lock-cookies-384887 (may not work)