Recipe by Arzu Yilmaz Syrupy Almond Cookies (Sekerpare)   Makes 14 to 16 medium size cookies   1 3/4 cups all-purpose flour     1/2 teaspoon salt 1/2 teaspoon baking powder 1 stick butter, softened 1/3 cup sugar 1 egg plus 2 egg yolks 2 tablespoons yogurt 26 to 28 blanched almonds   For the syrup: 2 cups sugar 1 1/4 cups water 1 teaspoon fresh lemon juice   Mix flour, salt, and baking powder. Beat the butter and sugar until creamy. Add egg and 1 egg yolk. Add yogurt and flour mixture. Do not over mix.   Shape dough into walnut sized balls. Place them on a cookie sheet, in 4 rows of 4. Flatten each piece of dough and indent the middle of each with your finger. Place an almond in each indentation. Beats remaining egg yolk and brush each pastry with egg yolk. Bake until golden brown, about 30 to 35 minutes.   Meanwhile, make the syrup. Combine all ingredients in a medium saucepan, and stir until the sugar dissolves. Bring the liquid to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, and let cool completely. Pour cold syrup over hot the hot pastry in a deep bowl. Turn each pastry a few times to soak up the syrup. Serve at room temperature or cold with whipped cream, or wrap with a clear or foil and refrigerate for up to one week.   The cookies can also be frozen for up to two weeks.