Imagine biting into a delicate, buttery cookie that crumbles softly, revealing a luscious date filling that transports you straight to the vibrant streets of the Middle East. Maamoul is not just a cookie; it's a cultural treasure, a sweet symphony of flavors that has been passed down through generations, bringing families together with every single bite. Whether you're a baking enthusiast or a curious food lover, this traditional Middle Eastern treat promises to be your next culinary adventure that will tantalize your taste buds and impress everyone around your table!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup semolina
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup water
- 1 cup pitted dates, chopped
- 1 teaspoon ground cinnamon
- 1/4 cup walnuts, chopped (optional)
Instructions
- In a large mixing bowl, combine the all-purpose flour, semolina, softened butter, powdered sugar, and salt. Mix thoroughly until the mixture becomes crumbly and starts to hold together.
- Gradually add water while kneading the dough until it becomes smooth and pliable. Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes.
- Prepare the date filling by combining chopped dates, ground cinnamon, and chopped walnuts (if using) in a separate bowl. Mix well and set aside.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Take small portions of the dough (about 1 tablespoon) and flatten them into small circles using your palm or a cookie mold.
- Place a small amount of date filling in the center of each flattened dough circle.
- Carefully fold the edges of the dough over the filling, sealing it completely and forming a round or oval-shaped cookie. You can use traditional maamoul molds or shape them by hand.
- Arrange the filled cookies on the prepared baking sheets, leaving some space between each cookie.
- Bake in the preheated oven for 18-20 minutes, or until the edges turn light golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the cookies generously with additional powdered sugar before serving.
Tips
- Ensure your butter is truly softened but not melted for the perfect dough texture.
- Let the dough rest for the full 30 minutes - this helps develop gluten and makes the dough more manageable.
- Use a cookie mold if possible for authentic shape, but hand-shaping works wonderfully too.
- Don't overfill the cookies, as this can cause them to burst during baking.
- Allow cookies to cool completely before dusting with powdered sugar to prevent moisture absorption.
- Store in an airtight container to maintain their delicate texture for up to a week.
- For extra flavor, toast the walnuts before adding them to the date filling.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
