---------- Recipe via Meal-Master (tm) v8.05
       Title: Lemon Lassie
  Categories: Cookies
       Yield: 3 servings
     1/2 c  Butter or margarine
       1 c  Sugar
       1 ts Ground cinnamon
     1/2 ts Baking soda
     1/4 c  Molasses
       1    Egg
   2 1/4 c  All-purpose flour
       3    Eggs yolks; slightly beaten
       1 ts Lemon peel; finely shredded
     1/4 c  Lemon juice
       1 c  Flake coconut
            Melted candy coating (opt'l)
        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
   1/4 tsp. salt;   beat till combined. Beat in molasses and eggs till
   combined. (Use either unsulfured or sulfured molasses in recipes calling
   for molasses.  Unsulfured molasses   has a lighter sugarcane flavor than
   sulfured molasses, which is produced when sulfur is used in processing).
     Beat in as much flour as you can.  Stir in remaining flour. Divide dough
   in half; cover and chill till easy to handle.
          Meanwhile, for filling, combine the egg yolks, lemon juice, 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 1 minute more.
     Stir in coconut and lemon peel.  Cool.
          Roll each portion of dough on a lightly floured surface into a
   15x6-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 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.