Combine the sugar and the water in a saucepan and begin to heat them in low to medium heat.
Once the sugar melts and the syrup comes to a boil, add the lemon juice and let it boil for 5 minutes until it gets slightly syrupy.
Turn off the flame and let the syrup cool down entirely to room temperature.
In a bowl, add the softened butter and the sugar and mix until well combined. Now add the yogurt and mix well. I used my whisk to combine them.
Now add the semolina, flour, baking powder, and salt and mix together using your hands to form a dough. You may add a little bit more flour or yogurt to make a soft, nonsticky dough.
Preheat the oven to 350 F. Layer a baking tray with parchment.
Divide the dough into 12 equal balls and flatten them slightly with your hands and place them on the prepared tray.
Press an almond or pistachio on the cookie dough and bake them for about 25 minutes until they are slightly brown.
Remove the cookies on a tray and spoon the cool sugar syrup immediately over the warm cookies. Add all the sugar syrup and keep spooning the syrup on the cookies once in a while for a few times. In about an hour, you will notice that the cookies have absorbed all the syrup.
The Sekerpare store well outside for 2 to 3 days and can be refrigerated for a week.