"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Lassies Recipe

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This recipe for Lemon Lassies, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Tuesday, March 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
6 slightly beaten eggs
1 1/2 cups sugar
3/4 cup lemon juice
3 tlbs. butter
1/2 tsp. salt.
3 cups coconut

Dough:
6 3/4 cups flour
1 tlbs. cinnamon
3/4 tsp. salt
1 1/2 tsp. soda
1 1/2 cups butter
3 cups sugar
3 eggs
3/4 cup molasses

Directions:
Directions:
For filling: Combine all ingredients except coconut in a large, heavy greased pot. Cook and stir over low heat until thick. Do NOT boil. Add coconut and set aside to cool.
For Dough: Cream butter and sugar until fluffy. Beat in eggs and molasses, cinnamon, salt and soda.
Stir in flour and mix thoroughly.
Roll out 15x2" strips of dough on SUGARED surface. Put filling down center. Fold dough over, pinch together. Then slice off 1 1/2 inch bars. Place on ungreaased cookie sheets and bake at 350 degrees for 12-15 minutes.

Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
Allow 4-5 hours.
Personal Notes:
Personal Notes:
Very worth time required. Dough is also EXCELLENT for cut-out cookies. Or, add chopped nuts and bake as a bar cookie.
These freeze well. A family favorite at Christmas time.

 

 

 

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