Carol says these are like a fig newton cookie. Thanks to Brenda for the pictures of the cards!
Lemon-Filled Molasses Bars
Ingredients
For the cookie
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 1/2 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Lemon Filling
- 2 eggs
- 1/3 cup sugar
- 1 tablespoon lemon rind grated
- 1/4 cup lemon juice
- 1/4 teaspoon salt
- 1 cup coconut flaked
Instructions
Lemon Filling
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In heavy saucepan, beat together eggs, sugar, lemon rind, lemon juice, and salt.
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Cook, stirring over low heat, until thickened and mixture bubbles up once or twice.
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Remove from heat. Stir in coconut.
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Cool. Chill until ready to use.
Cookie
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Cream butter, sugar, and egg until blended. Beat in molasses.
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Mix flour, cinnamon, baking soda, and salt. Stir into first mixture. Cover and chill for about 2 hours.
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Divide dough into 4 parts. Roll 1 portion into a 15-inch rope. On lightly sugared surface with heel of hand, press into a 2 1/2-inch wide strip.
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Spread 1/4 of the filling down half the length of the strip. With wide spatula, fold remaining half of dough over filling.
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Press edges down lightly. Do not worry if edges are not sealed; filling will not ooze out during baking. Repeat with remaining dough.
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Cut each strip into 6 bars about 1 1/4-inch wide. Arrange cookies on ungreased cookie sheets.
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Bake at 350 for 12-15 minutes or until golden brown. Remove to wire racks to cool. Store airtight.
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