Lady Locks

In a large bowl, cream together the softened butter, margarine, well-drained cottage cheese, salt, and 4 cups of flour until a smooth dough forms. Shape the dough into a large square, wrap tightly in plastic wrap, and chill in the refrigerator overnight (at least 8 hours).

Preheat your oven to 375 degrees F (190 degrees C). Prepare baking sheets lined with parchment paper.

Remove the chilled dough from the refrigerator and cut it into 4 equal quarters. On a lightly floured surface, roll out each quarter individually to a thickness of about 1/8 inch. Using a sharp knife or pastry wheel, cut the rolled dough into strips approximately 8 inches long and 1 inch wide.

Wrap each strip of dough around metal pastry tubes (or clothespins covered with aluminum foil). Ensure the edges overlap slightly to seal. Place the wrapped tubes on the prepared baking sheets.

Bake in the preheated oven until golden brown, approximately 10 to 15 minutes. Keep a close eye on them to prevent burning.

While the pastry tubes are baking, prepare the cream filling. In a saucepan, whisk together the milk and 4 tablespoons of flour. Cook over medium-low heat, stirring constantly, until a thick paste forms. Remove from heat and let cool completely. (Approx. 15 min cooling)

In a large bowl, beat together the shortening and confectioners' sugar until light and fluffy. Add the marshmallow creme and vanilla extract. Gradually add the cooled milk paste and beat until the filling is smooth and well combined.

Once the baked pastry tubes have cooled slightly, gently twist and remove them from the metal forms. Fill a piping bag fitted with a star tip with the cream filling. Pipe the cream filling into each end of the pastry tubes until they are completely filled.

Just before serving, dust the filled Lady Locks with additional confectioners' sugar for an elegant finish. Enjoy immediately!