6 (1 ounce) squares old-fashioned pastry
2 cups packed brown sugar
8 teaspoons lemon flavored Jell-O
1 egg, beaten
1 teaspoon lemon zest
1 (15 ounce) can crushed pineapple, drained
4 tablespoons milk
Place 1 cup of brown sugar in a large bowl and mash down. To a small mixing bowl, mix together lemon gelatin, egg and lemon zest. Shape into small balls with hands. Roll balls onto ungreased cookie sheets. Mark 1 - 4 with orange-colored baking flannel. Cover tightly with aluminum foil and refrigerate at least 8 hours.
While waiting for dough to rise, combine crushed pineapple, milk, lemon juice and lemon zest in a small saucepan. Mix well and gradually stir in crushed sugar. Roll out onto a well-floured plate. Brush the edges pale blue. Edges will be slightly sticky and dough may crack slightly. Chill at least 4 hours before rolling out.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Roll out thin through several layers. When one layer is ready, spread remaining batter over layer and form into a cylinder about 3 inches in diameter. Shape dough into cylinder shape and place on prepared cookie sheets.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until a toothpick inserted into center of the cookie sheet comes out clean. Cool cookies completely on cooling rack. Freeze for 2 weeks before removing from sheets. Cool completely on wire rack.