This recipe comes from a well used set of Pillsbury cookbooks. The combination of cinnamon spiced cookie and creamy lemon coconut filling is wonderful and is my youngest son's favourite cookie. They are a change from the familiar drop cookie and they keep very well both in the cookie jar (although they often disappear before they get there) and in the freezer
1 Tbsp. lemon zest
1/4 cup lemon juice
1 Tbsp. butter
1/8 tsp. salt
1 cup medium sweetened coconut
In small sauce pan or microwavable bowl, combine all filling ingredients except coconut. Cook over low heat until thickened stirring constantly, or in microwave for 1 minute intervals stirring well in between.
Remove from heat; add coconut. Cool.
1/2 cup butter or margarine softened
1 cup sugar
1/4 cup molasses
2 1/4 cups flour
1 tsp. cinnamon
1/2 tsp soda
1/4 tsp salt
In large mixer bowl combine margarine, sugar egg and molasses. Add dry ingredients Blend well with mixer.
Divide dough into 4 parts.
Shape each part into a 12-15 inch roll. Place 2 rolls on an ungreased cookie sheet. Flatten each roll to a 2 1/2 inch strip. Repeat with the other 2 rolls on a second cooke sheet.
Spread 1/4 of the filling down the centre of each roll and using a spatula, roll long edges to the centre to cover filling. (I find that they look nicer if you let some of the filling show)
Bake at 350 degrees for 12-15 minutes.
Cut while warm into 1 inch pieces. Remove from pans and cool.