1/4 cup butter or margarine
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup crushed pineapple
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon baking soda
1 teaspoon salt
1/3 cup milk
1 teaspoon lemon juice
1/3 cup white sugar
1 cup margarine, melted
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll 1/4 cup lemon halves out to 1/4 inch in width. Using a small knife, cut the centers of the slices, leaving 1-inch strips. Place the lemon halves on the cookie sheets. Place the strips on top of the lemon halves, using the knife to make even seam with the halves.
Bake for 8 to 10 minutes in the preheated oven, or until a toothpick inserted into the center of the cookie comes out clean. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container in the refrigerator for up to 2 weeks.
In a large bowl, cream together the butter or margarine, brown sugar, eggs, vanilla extract, crushed pineapple, flour, baking powder, baking soda and salt until smooth. Beat in the milk and lemon juice. Combine the sugar and margarine in a small bowl; stir into the creamed mixture. Roll the lemon halves into small 1 inch balls. Roll the half of lemon halves into thin strips. Place the lemon halves on cookie sheets, and roll the remaining 1/4 inch strips of lemon cream into rims. Place the chilled lemon halves and pearls on the cookie sheets.
Bake for 1 hour in the preheated oven, or until almost completely set. Allow cookies to cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely.
⭐ ⭐ ⭐ ⭐ ⭐