We LOVE Christmas cookies! I’ve been hosting an annual Cookie Exchange for the past 16 years and love trying new recipes each year, and getting all the cookies and recipes from the other ladies that come to my cookie exchange each year. I will share a recipe each day for the next 12 days, the “12 Days of Cookies”. Enjoy!
-
4 cups (1 pound) walnuts, finely ground
-
1/2 cup sugar
-
1 tsp. ground cinnamon
-
1 1/4 cups butter, melted; or spray butter
-
1 (16-oz) pkg. frozen phyllo dough, thawed according to package directions
Preheat oven to 325 degrees. Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter. Unfold phyllo dough. Working quickly, layer about one-fourth of the phyllo sheets in the pan, brushing or spraying each sheet generously with butter and allowing phyllo to extend up the sides of the pan.Sprinkle about 1 1/2 cups of the filling over the phyllo in the pan. Repeat layering phyllo and filling 2 more times. Layer remaining phyllo sheets in the pan, brushing or spraying each sheet with butter. Drizzle any remaining butter, or spray butter, over top layer. Trim edges of phyllo to fit pan. Using a sharp knife, cut through all layers to make triangle or diamond shaped pieces or squares. Bake at 325 degrees for 45 to 50 minutes, or until golden brown on top. Slightly cool in pan on a wire rack and pour honey-lemon sauce over warm baklava. Cool completely.HONEY-LEMON SAUCE:
-
1 1/2 cups sugar
-
1/4 cup honey
-
1/2 tsp. finely shredded lemon peel
-
2 Tbsp. lemon juice
-
2 inches stick cinnamon
-
1 cup water
