Pistachio Cookie Product Description and Distinctive Features: Antep Cookie is a beloved traditional treat crafted using semolina, Urfa Butter (a geographically indicated product known as Urfa Yağı), early-harvested "boziç" Antep pistachios certified by geographical indication, white sugar, and flour. These cookies are baked in traditional stone ovens. The plain version typically takes on a crescent shape, while the ones containing Antep pistachios are formed into a short, straight style. When stored in a cool and dry environment, Antep Cookies can retain their freshness and flavor for up to one month without spoiling. They are considered an essential dessert during festive occasions in Gaziantep. As a result, the plain version is often referred to locally as "holiday cookie" or “bayram kurabiyesi.” The key distinguishing elements of Antep Cookies are the inclusion of Urfa Butter and the special "boziç" Antep pistachios. "Boziç" refers to early-harvested pistachios that are light in color, with an underdeveloped interior but a vibrant green hue. These pistachios are carefully selected from the harvest that occurs between late July and mid-August in the Gaziantep region. Thanks to their unique aroma and rich green color, they are highly preferred for use in baklava and cookies. Ingredients and Qualities of Antep Cookies: 1. Urfa Butter: Şanlıurfa Butter (Urfa Yağı), which holds the geographical indication registration number 363, is utilized in the recipe. Its inclusion contributes to a soft texture, a glossy inner appearance, and a delightful aroma and taste. 2. Antep Pistachios: The pistachios used, known as "boziç", are derived from geographically registered Antep Pistachios with registration number 27. These are chosen for their deep green tone and distinctive scent. In the plain variety of the cookie, whole pistachios are placed on top, whereas in pistachio-flavored ones, the pistachios are grated to a size of 0.7–1.4 mm and blended directly into the dough. 3. Semolina: The recipe calls for semolina made from hard wheat traditionally cultivated in Gaziantep. Specifications include a maximum moisture content of 14.5%, minimum 10.5% protein (dry matter), maximum 1% ash (dry matter), and a maximum acidity of 0.05%. Depending on the cookie type, coarse semolina is used for the pistachio version and fine or medium semolina for the plain one. 4. Flour: The flour incorporated is sourced from hard wheat grown in Gaziantep, consistent with the region’s traditional methods. 5. Sugar: White sugar is used with a minimum polarization level of 99.7° Z, representing the purified and crystallized sucrose content. Production Method: In both Pistachio and Plain Antep Cookies, the ingredients — semolina, Şanlıurfa Butter, sugar, and flour — are used in the same quantities as specified in Table-1. However, in the preparation of plain cookies, 1 or 2 whole "boziç" pistachios are carefully placed on top of each shaped dough. In contrast, for pistachio cookies, grated "boziç" pistachios are incorporated directly into the dough, in proportions ranging from 20% to 40%. Preparation of Plain Antep Cookies: If a mixer is used, the appropriate size is selected based on the desired production amount. In a mixing bowl or stand mixer, Şanlıurfa Butter and sugar are beaten together until they become light and fluffy. Meanwhile, semolina and flour are mixed in a separate container and gradually added into the butter-sugar mixture while continuously mixing to form a smooth and even dough. The kneading process usually takes about 10 to 15 minutes. For smaller batches, the dough can be manually mixed for about 15 minutes. Once the dough is ready, it is divided into walnut-sized portions and placed on marble surfaces. Each piece is hand-shaped into a small round form, slightly flattened, and molded into a crescent shape with a diameter of approximately 2.5 to 3 cm, with the ends joined together. At the junction point of the crescent-shaped dough, whole "boziç" pistachios are pressed in for decoration. The shaped cookies are arranged on baking trays with enough space to avoid sticking. To prevent the cookies from adhering to the tray, a layer of parchment paper can be used. The cookies are baked in an oven at 220°C for about 15 to 20 minutes. In more traditional settings, they are baked in stone ovens. After baking, the cookies are left to cool for 30 minutes before being removed from the trays. Since the cookies are delicate and crumbly, they should be packaged side by side to avoid breakage. Preparation of Pistachio Antep Cookies: When using a mixer, the appropriate size is selected according to the amount of cookie dough to be prepared. In a mixing bowl or with a stand mixer, Şanlıurfa Butter and sugar are whipped together until they become light and creamy. In a separate bowl, semolina and flour are blended, then gradually incorporated into the butter-sugar mixture while mixing continues until a uniform dough forms. Next, the specified amount of finely ground Antep Pistachios, according to Table-1, is added to the dough. This mixing process lasts approximately 15 minutes. For smaller batches, a 15-minute manual mixing is sufficient. Once a consistent dough texture is achieved, it is transferred to a marble surface and rolled into log-like shapes. These logs are sliced into pieces measuring around 18-20 cm in length. Each piece is then stretched by hand on the marble surface until it reaches a diameter of about 2.5 cm. The dough is then cut crosswise into smaller portions of approximately 4.5 to 5 cm. Each piece is gently shaped by rounding the edges to create a smoother finish. The formed Pistachio Antep Cookies are arranged on baking trays in such a way that they do not touch each other. To prevent sticking, parchment paper may be placed underneath the cookies. The cookies are baked in a preheated oven at 220°C for 15 minutes, which is 5 minutes less than the baking time for plain Antep Cookies. In traditional production facilities, they are commonly baked in stone ovens. After baking, the cookies are left to cool for 30 minutes before being removed from the trays. Given their delicate texture, it is best to package them carefully side by side to prevent breakage.