Lemon Lassie

Ingredients

• 1/2 cup butter or margarine
• 1 cup sugar
• 1 teaspoon cinnamon ground
• 1/2 teaspoon baking soda
• 1/4 cup molasses
• 1 each eggs
• 2 1/4 cups flour
• all-purpose
• 3 each egg yolks slightly beaten
• 1 teaspoon lemon zest finely shredded
• 1/4 cup lemon juice
• 1 cup coconut flaked

Instructions

1. Beat butter or margarine in a mixing bowl with an electric mixer on medium speed for 30 seconds.
2. Add 1 cup sugar, cinnamon, baking soda, and 1/4 teaspoon salt; beat until combined.
3. Beat in molasses and eggs until combined.
4. Beat in as much flour as you can.
5. Stir in remaining flour.
6. Divide dough in half; cover and chill until easy to handle.
7. Meanwhile, for filling, combine the egg yolks, lemon juice, 18 teaspoon salt, and 1 tablespoon.
8. water in a small saucepan.
9. Cook and stir over medium heat until thickened and bubbly.
10. Cook and stir 1 minute more.
11. Stir in coconut and lemon peel.
12. Cool.
13. Roll each portion of dough on a lightly floured surface into a 15 x 6-inch rectangle.
14. Spread one fourth of the filling in a 1-inch-wide strip lengthwise down center of each rectangle.
15. Fold each long side of dough over filing, overlapping slightly in center; seal.
16. Place seam-side down on working surface.
17. Flatten slightly.
18. Cut crosswise into 1 1/2-inch bars.
19. Place bars 1 1/2 inch apart on ungreased cookie sheets.
20. Bake in a 350F (180C) oven about 12 minutes or until set.
21. Cool cookies on wire racks.
22. If desired, drizzle with melted candy coating.
23. Makes 40.