Lemon Lassie

• 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

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.

butter, sugar, cinnamon ground, baking soda, molasses, eggs, flour, egg yolks, lemon zest, lemon juice, coconut flaked

Taken from recipeland.com/recipe/v/lemon-lassie-37950 (may not work)