Lemon Lassie
Yield
40 CookiesPrep
45 minCook
20 minReady
65 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
butter
or margarine |
|
1 | cup |
sugar
|
|
1 | teaspoon |
cinnamon
ground |
|
½ | teaspoon |
baking soda
|
|
¼ | cup |
molasses
|
|
1 | each |
eggs
|
|
2 ¼ | cups |
all-purpose flour
|
|
3 | each |
egg yolks
slightly beaten |
* |
1 | teaspoon |
lemon zest
finely shredded |
|
¼ | cup |
lemon juice
|
|
1 | cup |
coconut
flaked |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
butter
or margarine |
|
237 | ml |
sugar
|
|
5 | ml |
cinnamon
ground |
|
2.5 | ml |
baking soda
|
|
59 | ml |
molasses
|
|
1 | each |
eggs
|
|
532 | ml |
all-purpose flour
|
|
3 | each |
egg yolks
slightly beaten |
* |
5 | ml |
lemon zest
finely shredded |
|
59 | ml |
lemon juice
|
|
237 | ml |
coconut
flaked |
* |
Directions
Beat butter or margarine in a mixing bowl with an electric mixer on medium speed for 30 seconds.
Add 1 cup sugar, cinnamon, baking soda, and ¼ teaspoon salt; beat until combined.
Beat in molasses and eggs until combined.
Beat in as much flour as you can. Stir in remaining flour. Divide dough in half; cover and chill until easy to handle.
Meanwhile, for filling, combine the egg yolks, lemon juice, ⅛ teaspoon salt, and 1 tablespoon. water in a small saucepan.
Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.
Stir in coconut and lemon peel. Cool.
Roll each portion of dough on a lightly floured surface into a 15 x 6-inch rectangle.
Spread one fourth of the filling in a 1-inch-wide strip lengthwise down center of each rectangle.
Fold each long side of dough over filing, overlapping slightly in center; seal.
Place seam-side down on working surface.
Flatten slightly.
Cut crosswise into 1½-inch bars. Place bars 1½ inch apart on ungreased cookie sheets.
Bake in a 350℉ (180℃) oven about 12 minutes or until set.
Cool cookies on wire racks.
If desired, drizzle with melted candy coating.
Makes 40.