Cream 2 sticks of softened butter with a cup of sugar. Mix in two large eggs, and beat until light. Sift three cups all-purpose flour with a teaspoon of baking soda and blend into the creamed mixture. Add a 6-oz. can of (thawed) lemonade concentrate. A tablespoon or so of lemon zest is a nice touch. Drop dough by spoonfuls on an ungreased cookie sheet and bake at 400 for about 8-10 mins. Cool and coat with icing made with confectioner’s sugar, lemon juice, and lemon zest. Try pink or yellow food coloring in dough and/or icing.
Mix a half cup light brown sugar with a teaspoon of cinnamon, a stick of melted butter, and 3 cups chopped pecans.
Spread on a pound of buttered phyllo. Cover with another pound of phyllo, and bake until golden.
Stir a cup of sugar into a cup of water. Add a half cup honey, a half cup corn syrup, and the juice of three lemons with zest. Bring to a boil until slightly thickened.
Pour evenly over phyllo. Cool before slicing and serving.