Pistachio-Filled Cookies

Indulge in the delightful fusion of delicate semolina-based dough and rich pistachio filling with these irresistible pistachio-filled cookies. Crispy on the outside, soft and nutty on the inside, these cookies are elevated with a drizzling of sweet, tangy simple syrup. Perfect for any occasion, these treats are both easy to craft and impossible to resist.

Ingredients

For the Cookies:
🥚 3 eggs
🧈 1 stick of unsalted butter (softened)
🍬 1/2 cup powdered sugar
🛢️ 1/2 cup vegetable oil
🥄 1 teaspoon baking powder
🌾 1 cup semolina
🌾 2 cups all-purpose flour
🥜 Crushed pistachios (for filling and topping)
🥚 1 egg (for brushing)

For the Simple Syrup:
🍬 3 cups sugar
💧 3 cups water
🍋 1 teaspoon lemon juice

Instructions

1- Prepare the Simple Syrup:

• In a saucepan, combine 3 cups of sugar, 3 cups of water, and 1 teaspoon of lemon juice.
• Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes until it thickens slightly. Set aside to cool.

2- Make the Cookie Dough:

• In a large mixing bowl, whisk together 3 eggs, the softened stick of butter, 1/2 cup of powdered sugar, and 1/2 cup of vegetable oil.
• Gradually add in 1 teaspoon of baking powder, 1 cup of semolina, and 2 cups of flour, mixing until a smooth dough forms. Use your hands to knead the dough gently until fully combined.

3- Shape and Fill the Cookies:

• Preheat your oven to 350°F (175°C).
• Take small portions of the dough and flatten them into discs.
• Place a teaspoon of crushed pistachios in the center of each disc, fold the edges over the filling, and roll into a ball.
• Arrange the filled dough balls on a baking tray lined with parchment paper.

4- Bake the Cookies:

• Crack an extra egg into a bowl, whisk it, and brush the tops of the cookies with the egg wash.
• Bake in the preheated oven for about 30 minutes or until golden brown.

5- Finish and Serve:

• Once baked, remove the cookies from the oven and immediately drizzle the cooled simple syrup over each one.
• Garnish with additional crushed pistachios for extra flavor and texture.
• Allow the cookies to cool and soak in the syrup before enjoying.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: Approximately 24 cookies
Calories: ~150 calories per cookie
Proteins: 3g
Fats: 8g
Carbohydrates: 18g
Equipment: Mixing bowl, whisk, saucepan, baking tray, parchment paper

Cooking Tips

• Ensure the butter is softened to blend easily with other ingredients.
• For a more intense pistachio flavor, consider toasting the crushed pistachios before using them as a filling.
• If the dough feels too sticky, add a little more flour, a tablespoon at a time, until the desired consistency is reached.

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Pistachio-Filled Cookies