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    unsalted butter, melted

    Ma’amoul Cookies

    December 12, 2018

    maamoul, cookies, lebanese

    Cookies of my Childhood

    When I think of home and my childhood, the scent of rose and orange blossom water linger in my mind. Those are the most distinct flavors and smells of most Middle Eastern desserts. 

    I can remember watching my mom in the kitchen before all holidays and special events making special treats, one in particular, ma’amoul. Ma’amoul cookies are little pockets of goodness filled with walnuts or dates, of course scented with the aromas of orange blossom and rose waters. Delicate pastry is wrapped and baked into a perfect cookie to enjoy with morning coffee or on a cookie platter.

    Labor of Love

    Ma’amoul are definitely a labor of love, each individual cookie shaped and pressed with care, baked to perfection. The wooden molds are truly what make this dessert elegant and special with unique patterns and designs. You’ll find that this cookie doesn’t contain any traditional flour, but instead a mixture of semolina and farina flours. This delicate balance of flours give the cookies a tender but yet crisp bite and something truly unique.

    Pressing the dough into the molds

    A few taps on your surface to release the cookie out of the mold. 
    Walnut filled cookies receive a dusting of powdered sugar after coming out of the oven.

    This past week, my own children watched me prepare the ma’amoul dough, prepare the filling and make each special cookie. It was a moment where I realized that the reason I do this, the reason I cook and bake is for them. Ma’amoul was part of my childhood, something that stuck in my mind as a fond memory, food does that to us. I want my own children to have those same memories, the smells and tastes of their childhood to look back on. 

    Whatever the reason you decide to bake today, I hope it’s a good one. Whether it’s a rainy day, a time to bond with kids or just to make a special treat for yourself. 

    As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

    xoxo,
    Cosette

    Print Recipe
    Ma'amoul Cookies
    Delicious cookies filled with a walnut or date filling.
    maamoul, cookies, lebanese
    Course Dessert
    Cuisine Lebanese
    Keyword cookies, lebanese
    Prep Time 45 minutes
    Cook Time 20 minutes
    Servings
    cookies
    Ingredients
    Pastry Dough
    • 1 pound semolina flour
    • 1 pound farina flou 453 grams
    • 1 pound unsalted butter
    • 1 tsp mahlab spice can omit or sub cardamom
    • 1/2 fresh grated nutmeg can sub 1 tsp powdered
    • 1/4 cup rose water
    • 1/4 cup orange blossom water
    • 1/2 cup warm water
    • 3 Tbsp powdered sugar
    Date Filling
    • 13 ounces baking dates
    • 2 Tbsp unsalted butter, melted
    Walnut Filling
    • 1 pound walnuts
    • 1 cup granulated sugar
    • 1 tsp rose water
    • 1 tsp orange blossom water
    • powdered sugar for topping *after baked
    Course Dessert
    Cuisine Lebanese
    Keyword cookies, lebanese
    Prep Time 45 minutes
    Cook Time 20 minutes
    Servings
    cookies
    Ingredients
    Pastry Dough
    • 1 pound semolina flour
    • 1 pound farina flou 453 grams
    • 1 pound unsalted butter
    • 1 tsp mahlab spice can omit or sub cardamom
    • 1/2 fresh grated nutmeg can sub 1 tsp powdered
    • 1/4 cup rose water
    • 1/4 cup orange blossom water
    • 1/2 cup warm water
    • 3 Tbsp powdered sugar
    Date Filling
    • 13 ounces baking dates
    • 2 Tbsp unsalted butter, melted
    Walnut Filling
    • 1 pound walnuts
    • 1 cup granulated sugar
    • 1 tsp rose water
    • 1 tsp orange blossom water
    • powdered sugar for topping *after baked
    maamoul, cookies, lebanese
    Instructions
    Pastry Dough
    1. In a large bowl, combine the semolina, farina, mahlab and nutmeg together.
    2. In a small pot, melt your butter and add to flour mixture when butter is cooled. Cover.
    3. Let this mixture sit for 2-3 hours. After that time, add in your rose water, mix and cover again. Allow mixture to sit overnight.
    4. After mixture has sat overnight, remove about 1/2 cup of your mixture, set aside.
    5. Next, add in your orange blossom water, warm water and powdered sugar. Mix until a dough forms that sticks together when pressed between fingers. If dough is too dry, add a touch of water.
    Date Filling
    1. In a small bowl, add your baking dates and softened butter. Mix to combine. Set aside.
    Walnut Filling
    1. In the bowl of a food processor, add your walnuts, sugar, orange and rose waters and combine until nuts are fine and mixture forms together.
    2. Remove from food processor bowl to a standard bowl.
    3. Add in your 1/2 cup of reserved pastry dough mixture and mix together. Set aside.
    Assembling and Baking
    1. Preheat your oven to 350 degrees Fahrenheit.
    2. Begin by taking about a teaspoon sized piece of dough and begin to flatten. Fill the center with either your date or walnut mixture and seal all around to create a ball.
    3. In your wooden mold, place the filled dough ball and press firmly to allow the impression to mark the dough.
    4. Bang the wooden mold to release the formed cookie. Place on baking sheet and bake for 15-20 minutes on upper 1/3 rack of oven.
    5. Cookies will be done when bottoms are slightly red.
    6. After coming out of the oven, dust the WALNUT cookies with powdered sugar (date cookies leave plain)
    7. Let cool and enjoy!
    Recipe Notes

    ** Using a scale to measure ingredients is most accurate for this recipe. ** If the dough gets to too soft to work with, you can refrigerate for a bit to firm up. **If you can't find Mahlab spice, you can substitute additional nutmeg or cardamom, or omit completely.  **Wooden molds can be found here or at any Middle Eastern grocery store.   

    Share this Recipe

    Filed Under: Cookies, Dessert, Lebanese Tagged With: cookies, dates, lebanese, maamoul

    The BEST Chocolate Chip Cookies

    February 6, 2018

    Soft, chewy bakery style chocolate chip cookies.

    Soft, chewy bakery style chocolate chip cookies.

    Hi my name is Alessia, I am Cosette’s guest on the blog today. I’m also her daughter. I had ideas on what to write, and I chose to write about chocolate chip cookies. The next day after school, she asked me if I wanted to be her guest in the blog and I said yes.

    Why I Chose Chocolate Chip Cookies

    I like chocolate chip cookies because they have chocolate bits in them and when you take a bite you taste chocolate and cookie with butter. You could make it for  special events or for fun. I think it is fun to make them with kids. Follow the recipe below and have fun!

    Alessia, age 7

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     


    Print Recipe


    The BEST Chocolate Chip Cookies

    After many tries and attempts on making chocolate chip cookies adjusting temperature, refrigeration/no refrigeration, various flours...these hailed to be the BEST! Hope you enjoy!

    Soft, chewy bakery style chocolate chip cookies.

    Course Baked Good
    Cuisine Dessert

    Prep Time 10 minutes
    Cook Time 15 minutes

    Servings
    large cookies


    Ingredients
    • 1 1/2 cups unbleached all-purpose flour
    • 1/2 cup spelt flour
    • 1/2 tsp baking soda
    • 1/2 tsp kosher salt
    • 3/4 cup unsalted butter, melted
    • 1 cup dark brown sugar, packed
    • 1/2 cup granulated sugar
    • 2 tsp vanilla extract
    • 1 large egg
    • 1 large egg yolk
    • 1 1/2 cups dark chocolate chips
    • Jacobsen Guittard Chocolate Salt or other finishing flake salt

    Course Baked Good
    Cuisine Dessert

    Prep Time 10 minutes
    Cook Time 15 minutes

    Servings
    large cookies


    Ingredients
    • 1 1/2 cups unbleached all-purpose flour
    • 1/2 cup spelt flour
    • 1/2 tsp baking soda
    • 1/2 tsp kosher salt
    • 3/4 cup unsalted butter, melted
    • 1 cup dark brown sugar, packed
    • 1/2 cup granulated sugar
    • 2 tsp vanilla extract
    • 1 large egg
    • 1 large egg yolk
    • 1 1/2 cups dark chocolate chips
    • Jacobsen Guittard Chocolate Salt or other finishing flake salt

    Soft, chewy bakery style chocolate chip cookies.


    Instructions
    1. Preheat oven to 325 degrees and line 2 cookie sheets with silicone or parchment paper.

    2. In a small bowl, combine flours, baking soda and salt. Whisk until combined.

    3. In the bowl of a stand mixer, combine melted butter and sugars. Mix on medium speed for 2-3 minutes until creamed.

    4. Add in egg + egg yolk + vanilla and continue to mix for another 2-3 minutes.

    5. Turn mixer to low and slowly add in flour mixture.

    6. Finally add in the chocolate chips.

    7. Using a 1/4 cup, scoop dough onto prepared cookie sheets. 5 cookies to a sheet, one in each corner and one in the center. Top with a pinch of finishing salt if you'd like.

    8. Bake for 15-18 minutes, until edges are crispy and center is still soft. Remove and let cool on rack. Enjoy!


    Recipe Notes

    Recipe adapted from:
    http://allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/

     


    Share this Recipe

    Filed Under: Cookies, Dessert Tagged With: baked goods, chocolate chip, cookies, winter

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    me

    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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