If you know, you know. Lady Locks are not just a cookie. They are a Pittsburgh institution.
Also called cream horns or clothespin cookies — because grandmothers once wrapped the dough around wooden clothespins before baking — Lady Locks are the crown jewel of the cookie table. The dough is a tender, flaky pastry that shatters when you bite into it. The filling is a silky, not-too-sweet vanilla buttercream that holds its shape but melts on the tongue.
Making them is a labor of love. The dough must be rolled thin, wrapped by hand, baked until golden and crisp, cooled completely, and then filled with buttercream using a pastry bag. There are no shortcuts. There is no machine that does this. Every Lady Lock is made by hand, one at a time.
That is why they are the cookie that families fight over at weddings. That is why brides hide a box in the back of the freezer. That is why Lady Locks are essentially mandatory on a Pittsburgh cookie table — and why we are proud to make them the old-fashioned way.
What you get: One dozen (12) Lady Locks, filled fresh and packed in a kraft box with wax paper liner.
Important: Lady Locks are best enjoyed within 2–3 days of delivery. The pastry softens as it sits. For weddings and events, we recommend scheduling delivery within 24 hours of your event.
Perfect for: Cookie tables, holiday trays, wedding dessert displays, and anyone who wants to impress a Pittsburgh native.
Storage: Best enjoyed within 2–3 days. Store in an airtight container at room temperature. Do not freeze after filling.
Allergens: Contains Wheat, Milk, Eggs. Made in a kitchen that also processes Soy and Tree Nuts.
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