Ma’amoul (Date-Filled Semolina Cookies)

Ma’amoul are buttery semolina cookies filled with a thick date paste and pressed with a decorative mold, traditionally made for holidays across the Levant. The dough is tender and slightly crumbly, a nice contrast to the sticky filling. They keep well, so they’re worth making a double batch.

Ingredients

• For the dough
• 2 cups (340g) fine semolina
• 1/2 cup (65g) all-purpose flour
• 1/2 cup (115g) unsalted butter, melted
• 1/4 cup whole milk
• 2 tbsp sugar
• 1 tsp active dry yeast
• 1/4 tsp salt
• 2 tbsp orange blossom water
• For the filling
• 1 1/2 cups pitted dates, chopped
• 2 tbsp unsalted butter, melted
• 1/2 tsp ground cinnamon
• Powdered sugar, for dusting

Instructions

1. Mix the dough.
   Combine semolina, flour, melted butter, milk, sugar, yeast, and salt in a bowl. Add orange blossom water and knead briefly until the dough holds together. Cover and rest 2 hours at room temperature.
2. Make the filling.
   Pulse dates, melted butter, and cinnamon in a food processor until a soft, sticky paste forms.
3. Shape the cookies.
   Roll dough into 1 1/2-inch balls. Flatten each, add a teaspoon of date filling, and pinch closed. Press into a ma’amoul mold, or shape by hand and score the top with a fork.
4. Bake.
   Arrange on a parchment-lined baking sheet and bake at 350°F (175°C) for 18-20 minutes, until the bottoms are lightly golden (tops should stay pale).
5. Finish.
   Cool completely, then dust generously with powdered sugar.

Store in an airtight container at room temperature for up to two weeks.