Semolina Cookies (Sekerpare)

• 300g all-purpose flour
• 100g semolina
• 1/2 tsp salt
• 2 1/2 tsp baking powder
• 250g butter cold
• 100g powder sugar
• 1-2 eggs, depending on size + 1 egg white
• 30 whole hazelnuts, unsalted
• 1 egg yolk, scrambled
• 1 pint water
• 1lb sugar
• juice of 1/2 lemon

1. Briefly preheat oven to 350.
2. Put all the dry dough ingredients in a large bowl and mix well to make sure the baking powder is well incorporated. Add the eggs and butter and mix into a ball with hands. Continue kneading on a cold surface by scraping dough the counter with palms of hands. Shape into walnut sized balls and place on a lightly greased baking tray with an lip. Place one hazelnut, pointy side up on top of each cookie. Brush the surface with egg yolk and place them in an oven for 25-30 minutes.
3. Once you put the cookies in the oven bring the water, sugar, and lemon juice to a boil in a pot. Reduce heat and simmer for a few minutes until all the sugar is dissolved. When the cookies are ready, remove them from the oven, and immediately pour the syrup over them. When the tops of the cookies are soft they are ready. Decorate with ground pistachios, coconut flake, or sprigs of fresh mint.
4. Serve at room temperature. Will keep for a few minutes outside of the refridgerator.

flour, semolina, salt, baking powder, butter cold, sugar, eggs, hazelnuts, egg yolk, water, sugar, lemon

Taken from www.epicurious.com/recipes/member/views/semolina-cookies-sekerpare-51500251 (may not work)