Pistachio Filled Cookies
Instructions
Mix all the ingredients together. Rub with semolina flour and butter well. cover the dough and leave aside for at least 6 hours so the semolina absorbs all the butter. You may keep the dough up to 24 hours.
Preparing the Yeast:
In a cup, add yeast and sugar. Stir and cover for about 5 minutes.
After 6 hours or so, add the yeast to the dough and mix well with your hands. You should add the yeast with the water gradually until the dough becomes soft and holds together to form a ball.
Shape the dough into small or medium balls, depending on the size of your molds.
Pistachios filling:
In a plastic bag, start to grind the pistachios in tiny bits. Add powdered sugar and water. Mix well.
Fill the dough with the Pistachio mix. use a mold to shape the cookies. I used a plastic mold and the results were good.
Bake the cookies in a preheated oven at 400 F for 8-10 minutes or depending on your oven. The cookies should be must be golden in color and not brown.
Cool the cookies. Once cooled, sprinkle with powdered sugar and served with coffee or tea.
