Maamoul (Date-Filled Cookies)
Buttery semolina shortbread shells with a spiced date and rose water filling, pressed into decorative molds and dusted with powdered sugar — the quintessential Levantine holiday cookie. Plan ahead: the dough benefits from a 30-minute rest before shaping.
Ingredients
- 1 1/2 cups fine semolina
- 1 cup all-purpose flour
- 1/4 cup powdered sugar (for dough)
- 1 cup unsalted butter, softened
- 2 tsp rose water (for dough)
- 1/4 cup whole milk
- 1 lb pitted Medjool dates
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 tsp rose water (for filling)
- 2 tsp unsalted butter (for filling)
- 1/4 cup powdered sugar (for dusting)
Instructions
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1
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.
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2
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).
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3
Preheat the oven to 350°F. Line two baking sheets with parchment.
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4
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.
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5
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.
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6
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.