2 1/2 cups water
1/4 cup gingerbread
1 cup butter
2 tablespoons brown sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
5 cups white sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (18.25 ounce) can crushed pineapple
1 cup chopped almonds
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a heavy saucepan, mix water, gingerbread, butter, brown sugar, lemon juice, vanilla extract and sugar. Bring to a boil over medium heat, stirring constantly. When mixture is boil, remove from heat and stir in baking soda, lemon extract and pineapple. Bring mixture to a boil again, stirring constantly.
Meanwhile, in a large bowl, cream together the butter, brown sugar, lemon juice, vanilla extract and sugar. Beat in the flour mixture until smooth. Stir in the pineapple, almonds and pecans. Drop by rounded spoonfuls onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.