Instructions: Mix eggs, water, sugar and flour. Refrigerate for 1 hour. Add 6 cups of crisco with hands and refrigerate for 1 hour. Add another 6 cups of crisco and again refrigerate for 1 hour. Add the remaining crisco and refrigerate overnight. Roll out dough in 1/2 flour and 1/2 powdered sugar, wrap around ladylock sticks. Bake at 350 for 25 minutes. Cool completely and fill with crisco icing. To make icing, cook milk and flour until thick, cool. Mix together crisco, sugar and vanilla. Whip in milk mixture for 5 minutes. You can do this x3 in a Kitchen Aid mixer.

NOTES : A 3# can of crisco equals 7 cups. A 5# bag of flour is 18 cups.

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