Ingredients Jump to Instructions ↓

  1. 1/2 c Butter or margarine

  2. 1 c Sugar

  3. 1 ts Ground cinnamon

  4. 1/2 ts Baking soda

  5. 1/4 c Molasses

  6. 1 Egg

  7. 2 1/4 c All-purpose flour

  8. 3 Eggs yolks; slightly beaten

  9. 1 ts Lemon peel; finely shredded

  10. 1/4 c Lemon juice

  11. 1 c Flake coconut

  12. 30 seconds. Add

  13. 1 cup sugar, cinnamon, baking soda, and 1/4 tsp. salt; beat till combined. Beat in molasses and eggs till

  14. 1/8 tsp. salt, and 1 tbsp. water in a small saucepan. Cook and stir over medium heat till thickened and bubbly. Cook and stir

  15. 1 minute more. Stir in coconut and lemon peel. Cool. Roll each portion of dough on a lightly floured surface into a

  16. 15x6-inch rectangle. Spread one fourth of the filling in a 1-inch-wide

Instructions Jump to Ingredients ↑

  1. 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 1 1/2-inch bars. Place bars 1 1/2 inch apart on ungreased cookie sheets. Bake in a 350~F oven about 12 minutes or till set. Cool cookies on wire racks. If desired, drizzle with melted candy coating. Makes 40. Source: BH&G Christmas Cookies 1995. --


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