Description
Delicious buttery semolina shortbread cookies filled with spiced date paste, perfect for festive occasions.
Ingredients
Scale
- 2 cups (340g) fine semolina
- ½ cup (60g) all-purpose flour, sifted
- ½ cup (115g) unsalted butter, melted and cooled
- ¼ cup (30g) powdered sugar, sifted
- ½ teaspoon instant yeast
- ¼ teaspoon mahlab
- 2 tablespoons rose water
- 1 tablespoon orange blossom water
- ¼ cup (60ml) whole milk
- 1½ cups (250g) pitted Medjool dates
- 2 tablespoons unsalted butter, softened
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon rose water (optional)
Instructions
- Rest the dough, ideally overnight. Combine the fine semolina, flour, powdered sugar, mahlab and instant yeast in a large bowl. Mix well. Pour the melted cooled butter over the dry ingredients. Mix with your hands, rubbing the butter into the semolina between your palms for 3-4 minutes until the mixture looks like damp sand. Cover and leave at room temperature for at least 1 hour or overnight.
- Add the rose water, orange blossom water, and milk gradually. Start with the rose water and blossom water, then add milk a tablespoon at a time until the dough just comes together. Cover with plastic wrap.
- Make the date filling. Pulse the pitted Medjool dates in a food processor until smooth, add the softened butter, cinnamon, nutmeg and rose water. Process until smooth.
- Roll the date mixture into small balls, approximately ¾ inch in diameter.
- Shape the maamoul by taking about 1 heaped tablespoon of dough, roll into a ball, press a well in the center, place a date ball in the well and pinch the dough closed.
- Press each filled ball into a maamoul mold or flatten gently with a fork.
- Bake in a preheated oven at 350°F (175°C) for 13-15 minutes until lightly golden at the edges.
- Dust with powdered sugar while still warm and let cool completely.
Notes
Allow the dough to rest overnight for the best flavor and texture. Use a maamoul mold for decorative shaping.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg