Ma’amoul Cookies
Delicious cookies filled with a walnut or date filling.
Servings Prep Time
80cookies 45minutes
Cook Time
20minutes
Servings Prep Time
80cookies 45minutes
Cook Time
20minutes
Ingredients
Pastry Dough
Date Filling
Walnut Filling
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.