Pairs Well With
2 eggs, slightly beaten
1/2 cup sugar
1/4 cup lemon juice
1 T lemon zest
1 T butter
1/8 t salt
1 cup sweetened shredded coconut
2 1/4 cups unbleached all purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon baking soda and 1/4 teaspoon salt
1/2 cup butter, 1 cup sugar, 1 egg and 1/4 cup molasses
In a small saucepan, cook the first six ingredients over low heat stirring constantly, until thick. Remove from heat and add coconut and set aside to cool.
Sift together all purpose flour, cinnamon, baking soda and salt.
Preheat oven to 350 degrees. In a stand up mixer, cream butter and gradually add sugar, creaming well. Blend in egg and molasses. Add the flour mixture and slowly mix together thoroughly. Chill for 1 or 2 hours (this will make the dough easier to handle).
Divide dough into four parts. Shape each into a 15-inch roll on a lightly sugared surface. Flatten to a 15 x 2 x 2 1/2 inchstrip. Spread 1/4 of filling down center of each strip. Fold in half and seal edges. Cut into 1 1/2 inch bars. Place on ungreased cookie sheet and bake for 12-15 minutes. Cool one minute and remove to rack. Store in airtight container