4 cups flour
1 1/2 cups water
pinch of salt
yellow food coloring
Add a few drops of yellow food coloring in water and dump into the flour and salt mixture all at once. Knead. Divide into fourths.
Roll out onto a floured board into a rectangle. Keeping it as much as a rectangle as possible. Spread with shortening. Fold down 1/3 and spread this side with shortening. Fold up the bottom 1/3 spread this with shortening. Fold over the other 1/3 side and spread with shortening. Then spread the front and back with crisco and put in wax paper. Refrigerate for at least 2 hours. Repeat the rolling and folding. Refrigerate for at least 2 more hours. Repeat the rolling and folding and refrigerate overnight.
Roll out onto a floured board into a rectangle. Cut into 1/2″-3/4″ strips. Wrap around foil wrapped clothes pins overlapping as you twirl around the clothespin. Or, wrap each strip around a cone-shaped cookie form (available here). Bake on an ungreased cookie sheet at 375° for about 15-20 min or until very lightly browned. Removed from clothespins or molds immediately after removing from the oven.
FILLING (usually double this)
1 cup water
5 tablespoons flour
cook until thickened (about 5 min)
1/2 cup margarine or butter
1/2 cup crisco
1 teaspoon vanilla
1/2 jar marshmallow fluff or cream
Add the thickened flour and water to the cream mixture and beat until smooth and fluffy
Fill the cooled ladylocks with a pastry filler or cake decorator
Roll in powdered sugar before serving.