For Flashback Friday, I've chosen these cookies which originally came from an old Pillsbury cookie book. I made them again this past week with the help of my 3 year old granddaughter who was delighted to demonstrate some of the steps while I snapped the pictures.
They freeze well but seldom make it that far at our house.
- 2 eggs
- 1/2 cup sugar
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 tablespoon butter
- 1/8 teaspoon salt
- 1 cup medium sweetened coconut
- Combine all ingredients except coconut in an 8 cup microwaveable bowl and beat well until blended.
- Stir in coconut.
- Cook at 30 second intervals until mixture thickens, stirring well each time before returning to microwave.(you can also do this on the stove over low heat. Stir mixture constantly until thickened.)
- Set aside to cool while you mix the cookie dough.
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 1/4 cup fancy molasses
- 1 egg
- 2 1/4 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon soda
- 1/4 teaspoon salt
- In large mixer bowl, combine butter, sugar, egg and molasses. Mix well.
- Add dry ingredients and mix just until dough forms a ball.
- Divide dough into 4 parts.
- Working with one part at a time, make a long roll about 12- 14 inches long.
- Flatten it on a cookie sheet with your hands to make a 5 inch wide strip.
- Spoon 1/4 of filling down the middle of the strip.
- Using a spatula, roll the sides towards the middle, covering most of the filling. Leave a narrow strip of the lemon filling exposed.
- Repeat with remaining 3 parts dough. I usually place 2 strips on each cookie sheet.
- Bake at 350º for 12 - 14 minutes.
- Remove from oven and cut each strip crosswise into 1 inch pieces while still warm. (I use a bench scraper) You can cut them at right angles or on the diagonal.
- Remove to brown paper, or a rack and cool.
- These keep very well stored in a covered container between layers of waxed paper.