Maamoul (Date-Filled Cookies)

Make the dough: in a large bowl, combine 1 1/2 cups fine semolina and 1 cup all-purpose flour. Rub in 1 cup softened unsalted butter with your fingertips until the mixture resembles damp sand. Add 1/4 cup powdered sugar (for dough), 2 tsp rose water (for dough), and 1/4 cup whole milk and knead gently until a cohesive but soft dough forms. Cover and rest at room temperature for 30 minutes.

Make the filling: combine 1 lb pitted Medjool dates in a small saucepan with 2 tsp unsalted butter (for filling), 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom, and 1 tsp rose water (for filling). Warm over low heat, mashing and stirring for 3 to 4 minutes until the mixture forms a smooth, pliable paste. Remove from heat and cool slightly. Roll into small balls (about 1 teaspoon each).

Preheat the oven to 350°F. Line two baking sheets with parchment.

Pinch off a walnut-sized piece of dough. Flatten it in your palm, place a date ball in the center, and wrap the dough evenly around it, sealing tightly. Press into a maamoul mold and tap out firmly, or roll into a smooth ball and press with a fork for a decorative pattern.

Arrange cookies on the prepared baking sheets spaced about 1 inch apart. Bake for 16 to 18 minutes - they should be barely golden on the bottom and pale on top. Do not overbake; they firm as they cool.

Cool completely on a wire rack, then dust generously with 1/4 cup powdered sugar (for dusting). Store in an airtight container at room temperature for up to two weeks.