Reviewed: Dec. 14, 2011

Great recipe- I've never used pudding mix before. There are some folks in PA who make aluminum forms so that you don't have to go through the whole clothespin ordeal!

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Reviewer:

Audrey

Reviewed: Dec. 8, 2011

Best Lady Lock recipe EVER!!!

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Reviewer:

mfbehanna

Reviewed: Nov. 28, 2010

I did not make this recipe-- But my sister did. They are AMAZING. I hardly ever rate recipes, and never ones i did not make. But when she told me where she got the recipe I just had to give it a review purely as a taste tester. They seem very involved, but oh so worth it. I was really impressed. And I was surprised when she told me there was cottage cheese in there. Mmm, rich, creamy, salty, crisp and everything else you'd want in a taste experience!

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Reviewer:

CristalJoy

Cooking Level: Professional

Reviewed: Jun. 18, 2009

awesome recipe!!!! follow instructions to a tee, because any subs will alter recipe too much have made 3 times already and the last time a tried to replace cottage cheese with sour cream and strained yogurt, makes cookie too moist stick with cottage cheese. make sure that you cream the sugar and shortening about 5 min to get the best blend. Added note : I blend my cottage cheese in blender til it is smooth.

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Reviewer:

Helena

Cooking Level: Intermediate

Reviewed: Dec. 26, 2002

this recipe was so-so. i didn't like it that it had the after taste of cottage cheese. i don't think i will make these again. or maybe try to omit the cottage cheese next time.

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Reviewer:

ERICA FIX

Home Town: Conneaut, Ohio, USA

Reviewed: Oct. 11, 2000

I made half the dough recipe and ended up with 5 dozen cookies! Good thing I made a whole batch of the filling. These cookies are easy to make and wonderfully delicious. They are just a bit time consuming. I used foil covered round colthesd pins that I rubbed a little shortening on. Cut the strips with a pizza cutter to make things go quicker. Make sure you mix the cottage cheese and the sugar/butter for a good bit to blend everything and break up the cheese curds. This will help with the 'cottage cheese after taste'. When cooking the flour and milk to a paste, make sure it is VERY THICK and refrigeratre it for several hours or else the filling will be too runny. Depending on the humidity and the thickness of the paste you may need to add more powdered sugar to make a stiffer filling.

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Reviewer:

POOKIETHEBEAR

Cooking Level: Expert

Reviewed: Jun. 25, 2000

I had this recipe before and misplaced it so I decided to look for it again on myrecipes.com and to my surpise here it is. I am so glad to have it again they are not hard to make just take awhile with having to refirgerate the dough and cut all the strips ,but the more times you make it the quicker you get Practice makes Prefectness. I have made them MANY times and the are fairly easy wants you get the hang of them Enjoy everyone :-Þ Yummy

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