Maamoul (Date-Filled Cookies)
Delicate semolina shortbread cookies stuffed with spiced date paste, traditionally pressed in carved molds for Eid celebrations.
Contains common allergens
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Instructions
- 1
Combine the semolina with the melted butter in a bowl, rubbing it together with your fingertips until evenly moistened, then cover and let it rest 1 hour so the semolina absorbs the fat.
- 2
Sprinkle in 3 tablespoons of warm water and the orange blossom water, kneading gently until a soft, pliable dough forms that holds together without cracking.
- 3
Make the filling by blending the chopped dates with the cinnamon and 1 tablespoon of butter in a small pan over low heat until smooth, then cool and roll into small marbles.
- 4
Pinch off a walnut-sized piece of dough, flatten it into a disk, place a date ball in the center, and seal the dough around it into a smooth ball.
- 5
Press each filled ball into a floured maamoul mold or flatten gently and decorate with a fork, then arrange seam-side down on a parchment-lined baking sheet.
- 6
Bake at 350°F for 15 to 18 minutes until the bottoms are just set and the tops remain pale, then cool completely and dust generously with powdered sugar.
Plan it in Listahan
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