Şekerpare (Semolina Cookies in Syrup)

Method

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1. 1Make the syrup first: bring the sugar and water to a boil, then simmer over medium heat for 12-15 minutes. Add the lemon juice, boil 1 minute more and leave to cool completely.
2. 2Preheat the oven to 180 °C and line a baking tray with parchment paper.
3. 3Beat the soft butter and powdered sugar until creamy. Add 1 whole egg and the white of the second egg and mix well; keep the yolk for brushing.
4. 4Add the semolina, baking powder and vanilla. Add the flour gradually and knead into a soft, smooth dough that no longer sticks to your hands; don't overwork it, just bring it together.
5. 5Roll walnut-sized pieces into balls and place them on the tray with space between them. Flatten slightly with your palm, press an almond into the center of each and brush with egg yolk.
6. 6Bake for 25-30 minutes, until golden brown on top and underneath. Pale, underbaked cookies turn mushy once they absorb the syrup.
7. 7As soon as they come out of the oven, ladle the cold syrup over the hot cookies; it should come about halfway up their sides in the tray.
8. 8Leave for at least 2-3 hours, spooning the syrup over them now and then. Serve once they have absorbed the syrup and softened.