Seker Pare Semolina Cookies

These delicate little cookies melt in your mouth. I love the crumbly texture due to the semolina flour and how three-quarters of this cookie is moist and soft from the aromatic syrup, yet, the top is still slightly crisp. If youve ever tried Ravani (I have 2 recipes) these are the cookie version of that wonderful cake. If you choose to add some mastic gum, also known as mastiha, in Greek, they will taste just like the aromatic Samali cake. Make these delights for tea time or for a cookie exchange and share the joy!

Makes about 24 cookies:
5 ounces (140 grams) unsalted butter, softened
1 cup (130 grams) confectioners sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
The Dry Ingredients:
2 cups (300 grams) all-purpose flour
cup (100 grams) finely ground semolina flour
teaspoon baking powder
teaspoon salt
24-30 whole almonds

The Syrup:
2 cups (400 grams) granulated sugar
2 cups of water
1 teaspoon

Optional flavorings:
Hazelnuts, pecans, pistachios
Orange blossom water (1 tablespoon)
Rosewater (1 tablespoon)
teaspoon ground mastic gum
Lemon or orange zest

Preheat the oven to 350 F, 180 C.
Prepare the almonds by soaking them in a bowl of water overnight. In the morning, the skin will just pop off when you squeeze them out of it. Discard the skin.
Combine the dry ingredients in a bowl and whisk together. Set aside.
Place the butter and the confectioners sugar in the bowl of a stand mixer fitted with the flat beater. Beat until fluffy.
Add the eggs and the extracts. Scrape down the sides of the bowl with a spatula and beat until thick and incorporated.
Add the dry ingredients and beat on low speed. Add them in 2-3 batches and stop mixing once the dough is formed and all of the flour is incorporated. Overmixing will produce tough cookies.
Note: The dough might appear a bit sticky. Do not add more flour. Once it rests for a minute, it will be easy to work with.

Transfer the dough to a work surface and form little walnut-sized balls. It is easy to do this with a mini ice cream scoop.
Place the balls on a baking tray lined with parchment paper. Press the tops of the cookies down to slightly flatten.
Place an almond into the center of each cookie.
Bake them in the center rack for about 25 minutes or until theyre golden.
Make the syrup: Combine the sugar and the water in a small saucepan. Stir together and bring to a boil. Remove from the heat and add the vanilla extract. Mix together and set aside. The syrup should stay warm.
As soon as the cookies come out of the oven, pour the warm syrup over them and let them absorb as much of the syrup as possible. Set them at room temperature for an hour.
Place the cookies on a serving tray.
You may gather the syrup into another container and serve alongside the cookies or discard it.
Serve with tea or coffee. Enjoy!


Print this recipe here:


Official Facebook Page: https://www.facebook.com/dimitrasdishes
Instagram: https://www.instagram.com/dimitras.dishes/
Pinterest: https://www.pinterest.com/dimitrasdis0637/
Twitter: https://twitter.com/DimitrasDishes

Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)

My cutting board: http://amzn.to/2e2p8ED
Kitchen Aid Mixer: http://amzn.to/2dQXU0b
Food Processor: http://amzn.to/2eXcvZd
Microplane: http://amzn.to/2eL2vTo
Madeleine Pan: http://amzn.to/2dQU1sm
Cheesecake Pan: http://amzn.to/2eXaGeQ
Vitamix Blender: http://amzn.to/2eXcvbH
Nonstick pan: http://amzn.to/2eL804t
Cast iron pan: http://amzn.to/2dQYfjs
Pastry Bag: http://amzn.to/2e2v0xD
Half sheet baking pans: http://amzn.to/2fcv7cD

Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)

Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!