1 pouch (1 lb. 1.5 oz.) betty crocker sugar cookie mix
1/2 cup butter, softened
1/2 tsp. grated lemon peel
1-1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter, softened
1 tsp. ground cinnamon
1/8 tsp. salt
8 frozen mini fillo shells (from 2.1 oz. pkg.)
1/3 cup honey
2 T. butter or margarine, softened
1 T. packed brown sugar
1/2 tsp. lemon juice
1/4 tsp. ground cinnamon
1 tsp. vanilla
Heat oven to 350. Spray bottom only of 13x9 inch pan with cooking spray.
In large bowl, stir cookie base ingredients until soft dough forms. Press dough into bottom of pan. Bake 15 minutes.
In medium bowl, stir walnuts, granulated sugar, butter, cinnamon, salt with a fork until mixture is well mixed, crumbly. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18-20 minutes longer or until golden brown.
In small bowl, microwave honey, butter, brown sugar, lemon juice, cinnamon uncovered on high 1 minute or until bubbly. Stir in vanilla. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours. Drizzle lightly with a little additional honey before serving, if desired. Store covered at room temperature.