Maamoul Date Filled Cookies
Maamoul is a Middle Eastern cookie that's made during festivals and the month of Ramadan. It's a shortbread semolina cookies filled with dates and formed using a special mold.
Servings: 35 cookies
Ingredients
- 1 1/2 cup fine semolina see notes
- 1 cup all purpose flour
- 1 1/2 tbsp granulated sugar
- 1/2 tsp baking powder
- 1/2 cup butter or ghee at room temperature
- 1/2 cup milk see notes
Date Filling
- 8 ounce date paste see notes
- 1 tsp vegetable oil
- 1 tsp cinnamon
- 1/2 tsp cardamom
Instructions
- In a large bowl mix the fine semolina with the all purpose flour, granulated sugar and baking powder.
- Add in the butter and mix it well into the semolina mixture. You can use your hands to rub the butter into the mixture and make sure it's all combined well.
- Add the milk in two batches and mix well after each batch until the dough comes together. The dough will be soft and you should be able to form it into balls.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Make the date filling by mixing the date paste with the vegetable oil, cardamom and cinnamon. Rub some vegetable oil on your hands and palms and shape 35 balls (smaller than the mold your using) and set them aside. This will be the filling for the maamoul cookies.
- Roll the semolina dough into 35 balls slightly larger than the fillings.
- Grab one of the semolina balls and gently flatten it. Place a date ball in the middle and using your hands, gently bring the dough together to wrap the date filling without crushing it. Roll the ball in your hands to smoothen the cracks.
- Place the filled dough ball in the maamoul mold and press in ever so slightly to get the pattern on the cookie. Gently bang the mold against a cutting board to release the cookie. Place it on the baking sheet smooth side down. Repeat with the remaining dough and date filling. Place the cookies on the baking sheet with about 1 inch space in between.
- Bake the cookies in the oven for 18 to 20 minutes. The bottoms will be slightly golden.
- Top the cookies with powdered sugar if desired.
Video
Notes
- Make sure the semolina you're using is fine and not coarse. Coarse semolina has larger grains which would not work for this recipe. You can find fine semolina at Middle Eastern or Mediterranean shops as well as online.
- You can use whole or 2% milk. I don't recommend using skim milk.
- You can find date paste at Middle Eastern or Mediterranean stores. However, if not available, you can make your own as well. Cut open 20 medjool dates and discard the seeds. Then soak them in hot water for 15 minutes. Place the dates (discard the water) in food processor and blend until the paste forms. Let it cool and use it to make the cookies.
- Store the leftovers in an airtight container and refrigerate for up to 2 weeks. You can also freeze them for up to 6 months.
Nutrition
Calories: 42kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 22mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.2mg