sekerpare-turkish semolina cookies

How To Make sekerpare-turkish semolina cookies

• 1

  First, make the syrup. Grate the zest from lemon and set aside for later. Juice the lemon.
• 2

  Combine 1 1/2 cup sugar and 2 cups water in a heavy saucepan over medium heat. Bring to a boil. Stir to dissolve sugar. Stir in the lemon juice, reduce heat and simmer for 15 minutes. Remove from heat and allow to cool.
• 3

  Preheat oven to 350F. Coat a cookie sheet (one with sides) with nonstick cooking spray.
• 4

  Melt butter over low heat in a small saucepan.
• 5

  Sift flour into a large mixing bowl and stir in semolina. Make a well in center of flour and pour in melted butter. Stir in eggs, 1/2 cup sugar, zest, oil anf baking powder.
• 6

  Knead dough (in bowl) 5 minutes, until you have a soft, moist dough. Cover with a damp cloth and let rest 15 minutes.
• 7

  Have a small bowl of water on hand. Knead dough again for 5 minutes. Wet your hands lightly with water and form the dough into 20 walnut sized balls.
• 8

  Place on baking sheet, leaving some spave between balls for spreading. Gently press down top of each and and push an almond into the center of each.
• 9

  Bake 20-25 minutes, until they start to brown slightly. Remove from oven and pour cooled syrup over cookie. Leave to cool and absorb syrup for 15 minutes.
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