Date-Filled Maamoul Cookies

Instructions

1. Step 1

   Combine the semolina, flour, sugar, yeast, mahlab, and salt in a large mixing bowl.

   Ingredients used: 100.0 gr All-Purpose Flour, 300.0 gr Fine Semolina, 30.0 gr Granulated Sugar, 2.0 gr Ground Mahlab, 3.0 gr Instant Yeast, 2.0 gr Salt

   Cookware: mixing bowl, mixing spoon

2. Step 2

   Add 154 gr of the melted ghee. Rub and stir it into the dry ingredients until the mixture is evenly moistened and crumbly.

   Ingredients used: 154.0 ml Ghee

   Cookware: mixing bowl, mixing spoon

3. Step 3

   Mix in the milk, rose water, and orange blossom water until a soft dough forms. Cover and let the dough rest for 60 minutes.

   Timer: 60 min (fixed)

   Ingredients used: 15.0 ml Orange Blossom Water, 15.0 ml Rose Water, 90.0 ml Whole Milk

   Cookware: mixing bowl, mixing spoon

4. Step 4

   Combine the dates, the remaining 14 gr ghee, and the cinnamon in a saucepan. Cook over low heat, stirring, until cohesive and easy to shape, then set aside to cool.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Date, 14.0 ml Ghee, 2.0 gr Ground Cinnamon

   Cookware: mixing spoon, saucepan

5. Step 5

   Heat the oven to 180°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

6. Step 6

   Divide the cooled date filling into 24 equal balls. Divide the rested dough into 24 equal portions.

   Cookware: mixing bowl

7. Step 7

   Flatten each dough portion, place a date ball in the center, and seal the dough around it. Press each filled portion into a maamoul mold, then release it onto the prepared baking sheet.

   Cookware: baking sheet, Maamoul mold

8. Step 8

   Bake at 180°C until the bottoms and edges are lightly golden while the tops remain pale.

   Timer: 17 min (fixed)

   Cookware: baking sheet, oven

9. Step 9

   Cool the cookies on the baking sheet for 10 minutes, then move them to a wire rack and cool completely.

   Timer: 20 min (fixed)

   Cookware: baking sheet, wire rack

10. Step 10

    Dust the cooled cookies evenly with powdered sugar before serving.

    Ingredients used: 20.0 gr Powdered Sugar

    Cookware: fine mesh sieve, wire rack