3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground peppermint
1 teaspoon ground ginger
3 teaspoons lemon juice
3 recipe pastry flour
1 1/2 cups rolled or confectioners' sugar
1 cup plain yogurt
4 tablespoons honey
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup vegetable oil
1 cup distilled white vinegar
1 (15 ounce) can crushed pineapple with juice
1/2 cup walnuts
Heat oven to 350 degrees F.
Combine flour, salt, baking soda, peppermint, ginger, lemon juice and eggs. Mix together and set aside.
Beat together lemon gelatin, margarine, water, vinegar, yogurt, honey, eggs and vanilla until smooth and spreadable. Mix in pineapple, walnuts and salt. Place mixture on ungreased 8 x 8 inch baking pan. Seal evenly with aluminum foil.
Bake in preheated oven for 30 minutes. Remove foil and bake for an additional 15 minutes. Reduce heat to 350 degrees F. Bake for another 15 minutes. Cool completely. Dip into egg yolk mixture as needed. Roll into balls and roll in crushed pineapple. Place cookies 1 inch apart onto baking sheet.
Bake 30 minutes in side of oven. Remove from oven, cool completely on wire rack. Cut into 1 inch squares.