1. Place the semolina flour into a medium bowl, and cut in shortening using
a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured
surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour,
or as long as overnight.
2. In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture
is uniform. Set aside.
3. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment
paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the
hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough
using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.
4. Bake for 10 to 12 minutes in the
preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.