Pistachio Cookie Product Description and Distinctive Features: Antep Cookie is a traditional cookie made using semolina, geographical indication certified Urfa Butter (Urfa Yağı), early-harvested "boziç" pistachios obtained from the geographical indication certified Antep Pistachio, white sugar, and flour. These cookies are baked in traditional stone ovens, with plain ones having a crescent shape, while those with Antep Pistachios have a short, straight form. Antep Cookies maintain their freshness and flavor without spoiling for up to one month when stored in a cool and dry place, and they are a must-make during holidays in Gaziantep. Therefore, plain Antep Cookies are also known as "holiday cookies" in Gaziantep. The distinctive feature of Antep Cookies is the use of Urfa Butter and the "boziç" pistachios, a term used in the region for early-harvested, light-colored, underdeveloped fruit interior, and bright green Antep Pistachios. Boziç is obtained by separating and selecting pistachios harvested until the end of July and mid-August in Gaziantep. This product, with its unique aroma and dark green color, is prioritized for making baklava and cookies. Ingredients and Characteristics of Antep Cookies: 1. Urfa Butter: Geographical indication certified Şanlıurfa Butter (Urfa Yağı) with registration number 363 is used. The use of Urfa Butter in Antep Cookies ensures softness, a shiny internal color, and leaves a pleasant taste and aroma in the mouth. 2. Antep Pistachios: The product referred to as "boziç," obtained from geographical indication certified Antep Pistachios with registration number 27, is used. This product is preferred for cookie making due to its aroma and dark green color. In plain cookies, whole pistachios are placed on top, while in pistachio-flavored cookies, they are grated in the range of 0.7-1.4 mm and added to the cookie dough. 3. Semolina: Traditionally, semolina obtained from hard wheat grown in Gaziantep is used, with a maximum moisture content of 14.5%, a minimum protein content of 10.5% in dry matter, a maximum ash content of 1% in dry matter, and a maximum acidity of 0.05%. Depending on the product's characteristics and shape, two types of wheat semolina are used in Antep Cookies – coarse semolina for pistachio-flavored ones and fine/medium semolina for plain Antep Cookies. 4. Flour: Flour made from hard wheat grown in Gaziantep is used. 5. Sugar: White sugar, with a minimum polarization of 99.7° Z, expressing the purified and crystallized sucrose, is used. Production Method: In both Pistachio and Plain Antep Cookies, semolina, Şanlıurfa Butter, sugar, and flour are used in the same proportions as provided in Table-1. However, in the case of plain cookies, 1 or 2 whole "boziç" pistachios are placed on top of the shaped cookie dough, while in pistachio cookies, grated "boziç" is added to the dough in an amount of 20-40%. Making Plain Antep Cookies: If a mixer is used, a suitable mixer size is selected based on the quantity of Antep Cookies to be made. In a hollow bowl or using the mixer, Şanlıurfa Butter and sugar are beaten until white. Then, semolina and flour are mixed in a separate bowl, and gradually added to the first mixture until a homogeneous mixture is obtained, continuing the mixing process. The mixing process takes approximately 10-15 minutes. If a small amount is being made, a 15-minute manual mixing process can be performed. Once a homogeneous mixture is obtained, the dough is placed on marble countertops in large pieces and divided into pieces the size of a walnut. The pieces are shaped into small, round shapes by hand, flattened, given a crescent shape with a diameter of 2.5-3 cm, and the ends are joined. Whole boziç pistachios are placed where the ends of the crescent-shaped cookie dough meet. The shaped Antep Cookies are arranged on trays without touching each other. To prevent sticking to the tray, parchment paper can be placed between the tray and the cookies. Antep Cookies are baked in an oven at 220°C for 15-20 minutes. In establishments using traditional methods, Antep Cookies are baked in stone ovens. Once removed from the oven, the Antep Cookies are left to cool for about half an hour. After cooling, they are taken off the trays. Due to their fragility, it is recommended to package them by placing them side by side. Making Pistachio Antep Cookies: If a mixer is used, a suitable mixer size is selected based on the quantity of Antep Cookies to be made. In a hollow bowl or using the mixer, Şanlıurfa Butter and sugar are beaten until white. Then, semolina and flour are mixed in a separate bowl, and gradually added to the first mixture until a homogeneous mixture is obtained, continuing the mixing process. Finally, finely ground Antep Pistachios are added according to the proportions in Table-1. The mixing process takes approximately 15 minutes. If a small amount is being made, a 15-minute manual mixing process can be performed. The manual mixing process takes at least 15 minutes. Once a homogeneous mixture is obtained, the dough is placed on marble countertops and rolled into a log shape. The large rolled dough is cut into pieces 18-20 cm wide with a knife. Each piece is individually stretched by thinning it on the marble countertop. The diameter of the thinned dough is approximately 2.5 cm. The dough is cut crosswise with a knife into pieces 4.5-5 cm long. Each piece of dough is rounded sideways before being placed on the tray to give it a smooth shape. The shaped Pistachio Antep Cookies are arranged on trays without touching each other. To prevent sticking to the tray, parchment paper can be placed between the tray and the cookies. Pistachio Antep Cookies are baked in an oven at 220°C for 15 minutes. Pistachio Antep Cookies have a 5-minute shorter baking time compared to plain Antep Cookies. In establishments using traditional methods, Antep Cookies are baked in stone ovens. Once removed from the oven, the Antep Cookies are left to cool for about half an hour. After cooling, they are taken off the trays. Due to their fragility, it is recommended to package them by placing them side by side.