Learn how to make Lady Locks (cream horns) with a flaky cottage cheese dough and sweet marshmallow cream filling. Perfect for bridal showers! Get the recipe.

These Lady Locks, also known as cream horns, are a classic wedding shower treat. The delicate pastry tube cookies get their unique texture from a cottage cheese dough that bakes up flaky and tender. Inside, a sweet cream filling made with marshmallow creme adds a light, fluffy contrast. You'll love how the buttery, crispy shell gives way to that creamy center.

Why You’ll Love This Lady Locks

The cottage cheese dough creates an incredibly flaky, tender pastry that's unlike any other cookie.
The sweet cream filling is easy to make and has a light, marshmallow-like texture that pairs perfectly with the buttery shell.
These look impressive on a dessert table but are simpler to make than you'd think, especially with a few helpful tips.

Key Ingredients for Authentic Lady Locks

Cottage cheese: Use full-fat cottage cheese for the best flavor and texture. It adds moisture and tanginess to the dough. Drain any excess liquid before mixing.
Butter and margarine: The combination gives the pastry richness and helps it brown evenly. You can use all butter if you prefer, but the margarine helps keep the dough tender.
Marshmallow creme: This is the secret to the filling's light, fluffy texture. Don't substitute with marshmallows; the creme blends smoothly.

Kitchen Tools for Making Cream Horns

Cream horn molds or wooden clothespins covered with aluminum foil for shaping the pastry.
A rolling pin to roll the dough thin.
A pastry bag with a large star tip for piping the filling into the baked shells.

Tips for Perfect Pastry Tube Cookies

Chill the dough overnight as directed. This step is crucial because it makes the dough easier to handle and prevents shrinking during baking. When rolling, keep the dough about 1/8 inch thick. If it gets too warm, pop it back in the fridge for a few minutes. Wrap the dough strips around your molds without stretching, overlapping the ends slightly to seal.

Expert Advice for Cottage Cheese Dough

The cottage cheese dough works because the small curds create pockets of steam as the cookies bake, giving you a flaky texture without laminating. For the best results, make sure your butter and margarine are cold when you mix them into the flour. If the dough cracks while rolling, let it rest longer. And when making the cream filling, wait until the milk-flour paste is completely cool before beating it in. A warm paste will deflate the shortening mixture.

Creative Variations on Sweet Cream Filling

You can switch up the filling by adding a teaspoon of almond extract or lemon zest to the cream. For a chocolate version, beat 2 tablespoons of cocoa powder into the shortening mixture. If you're short on time, skip the homemade cream and use stabilized whipped cream instead. Just be sure not to overfill the shells, as whipped cream is lighter and can cause the cookies to soften faster.

How to Serve Lady Locks for a Bridal Shower

Arrange the filled Lady Locks on a platter and dust them with confectioners' sugar just before serving. They look lovely on a tiered tray at bridal showers or tea parties. For a fancier presentation, drizzle a little melted white chocolate over the tops and add a sprinkle of edible glitter.

Storing Filled and Unfilled Lady Locks

Unfilled pastry shells can be stored in an airtight container at room temperature for up to 3 days. Once filled, keep the cookies in the refrigerator in a single layer, covered, for up to 2 days. The filling softens the shells over time, so they're best eaten within 24 hours of filling.

Can You Freeze Lady Locks? Here’s How

You can freeze the unfilled baked shells for up to 2 months. Place them in a freezer bag with parchment between layers to prevent sticking. Thaw at room temperature for about 30 minutes before filling. Do not freeze filled cookies, as the cream filling will become watery when thawed.

Best Way to Reheat Lady Locks (If You Must)

Lady Locks are meant to be served at room temperature. If you want to refresh unfilled shells, pop them in a 300°F oven for 3-5 minutes to crisp them back up. Let cool completely before filling. Never reheat filled cookies, as the cream will melt and ruin the texture.