SYRUP

• 2 cups sugar
• 1 1/2cups water
• 1 tbsp. lemon juice
• 1/2 cup honey
• 1 cinnamon stick
• 6 cloves
  

  Combine all ingredients and bring to a boil. Simmer for about 1 hour, until syrup is of medium consistency. Place about 10 layers of phyllo, buttering every other one, in bottom of 11x15 pan. Put about 6 layers in the middle, buttering each sheet and topping with walnut mixture. Add remaining layers of phyllo, buttering each sheet. Trim corners, fold edges like a pie crust. Cut in a diamond pattern and stud each piece with a clove.
  Bake at 300 for about 1 hour. Remove from oven and pour cold syrup over hot b a k l a v a immediately.

  

Cut butter into bits and partially melt. Refrigerate for 10 minutes. Beat until smooth. Add powdered sugar and beat. Beat egg yolks into mixture. Add extracts and mix well. Add flour gradually and beat; finish by mixing by hand.
Dough should not be too sticky or too dry. Shape into round balls; flatten with thumb print. Bake at 325 for about 12-14 minutes or until golden. Remove from cookie sheets and dust, heavily. with confectioners' sugar while cookie are hot.