1 cup water
2 tablespoons orange juice
2 tablespoons vanilla extract
2 tablespoons lemon zest
1 tablespoon red dye
1 tablespoon butter
1 pound center cut medium breads
1/4 cup butter or margarine, softened
1 1/2 tablespoons brown sugar
1 teaspoon lemon zest
1 teaspoon baking soda
1 teaspoon baking powder
1 (10 ounce) package frozen whipped topping, thawed
In a large saucepan, combine water, orange juice, vanilla, lemon zest and red dye. Bring to a boil over medium heat. Cook, stirring constantly, until bubbles form in the mixture. Boil, stirring constantly, for 5 minutes. Reduce heat to low, and simmer, stirring constantly, for about 10 minutes.
In a large bowl, beat softened butter or margarine, brown sugar, lemon zest and lemon zest until smooth. Beat more if necessary. Gradually beat in flour. Stir in pineapple mixture. Fold in whipped topping, and refrigerate overnight.
While dough is chilling in refrigerator, preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
On a lightly floured surface, roll the prepared dough into 1 inch balls. Roll the balls in the lemon zest and honey. Place on prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.