Cookies with Syrup (Romoush Elset)

Cookies with Syrup (Romoush Elset)

Prep. 10 mins
Cooking 15 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


1 cup soft butter
1 cup powdered sugar
3 eggs, lightly beaten
3 1/2 cups all-purpose flour
1/3 cup fine semolina flour
1/2 cup finely shredded coconut
1/2 tablespoon baking powder

  Garnish options

Peeled, whole nuts
Maraschino cherries
Finely ground pistachios
Sugar Syrup, cooled, for drizzling



  • In bowl of electric mixer, cream butter and sugar on medium speed for 5 minutes, or until light and fluffy. Gradually beat in eggs. Combine all-purpose flour, semolina flour, coconut, and baking powder in a bowl. Add to butter mixture, beating on low speed until combined. Cover bowl with plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 180˚C (350˚F).
  • Shape walnut-size pieces of dough into rounds or pointed ovals. Use the tines of a fork to make small oblique marks into sides of each dough shape, then use a fingertip to make a small indentation into each center. Fill indentations with whole nuts, maraschino cherries, or a small mound of ground pistachios.
  • Place cookies, well apart, on baking sheet.
  • Bake for 15 minutes, or until lightly golden.
  • While still hot, drizzle some syrup on top of the cookies. Arrange on a serving plate.

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