Ingredients :
For the Dough :
– 2 cups semolina
– 1 cup all-purpose flour
– 1 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 1/4 cup milk
– 1 teaspoon vanilla extract
– 1 teaspoon mahlab (optional, a spice used in Middle Eastern baking)
– Pinch of salt
For the Filling:
– 1 cup dates, pitted and chopped
– 2 tablespoons butter
– 1/2 teaspoon ground cinnamon
– Optional: 1/4 cup walnuts or pistachios, finely chopped
For Decoration:
– Powdered sugar, for dusting (optional)
Preparation :
1. Prepare the Dough:
– In a large mixing bowl, combine semolina, flour, and sugar. Add the melted butter, and mix until the mixture resembles coarse sand.
– Add the milk, vanilla extract, mahlab (if using), and salt. Mix until a soft dough forms. Cover and let it rest for about 1 hour.
2. Prepare the Filling:
– In a small saucepan, heat the chopped dates with the butter over low heat until the dates are soft and can be mashed with a fork.
– Stir in the ground cinnamon and nuts (if using). Allow it to cool.
3. Shape the Cookies:
– Preheat your oven to 350°F (175°C).
– Divide the dough into small balls (about the size of a walnut). Flatten each ball into a disc with your fingers.
– Place a small spoonful of date filling in the center of each disc. Fold the dough over the filling and seal the edges, forming a smooth ball.
– Use a ma’amoul mold (if you have one) to press the filled dough ball into a patterned design, or simply flatten gently with your palms and create patterns with a fork or skewer.
4. Bake:
– Place the shaped cookies on a baking sheet lined with parchment paper.
– Bake in the preheated oven for 15-20 minutes until the cookies are lightly golden.
5. Cool and Serve:
– Allow the ma’amoul cookies to cool on a wire rack.
– Dust with powdered sugar before serving, if desired.
Enjoy your homemade ma’amoul cookies! These sweet, filled pastries are traditional in Middle Eastern cuisine and are often made during festive occasions like Eid and Christmas.