LADY LOCKS

Steps:

• Cut Crisco into flour until it gets crumbly. Add the remaining ingredients and mix at low speed. Roll the dough to no more than 1/4" thick on a floured board and cut into 1x4" strips. Wrap the strips of dough around foil wrapped dowel rods, slightly overlapping the edges. Let the cookies rise for 30 minutes on the cookie sheet, then bake at 350 for 15 minutes until slightly darkened. To remove shells from rods hold one end with tongs and slide the shell off. Let cool. Filling: In a small saucepan over low to medium heat, cook milk and flour until the mixture is thick, stirring constantly. Set aside to cool. Beat shortening, sugar and vanilla until fluffy. Add the cooled milk mixture and continue beating until well blended and fluffy. Fill the shells with a pastry bag. Dust the cookies with powdered sugar. Shortcut: Use Pepperidge Farms frozen pastry dough. Thaw and lay out on a floured surface and cut into strips.