Ma’amoul

Ma'amoul are delicate date or pistachio filled butter cookies with a decorative pattern on the outside made by using a ma'amoul mould. This is the one I used!

Ingredients:

Dough

• 1 1/2 cups + 2 tbs semolina

• 1 cup + 2 tbs all-purpose flour

• 1/2 cup butter, softened

• 1/4 cup + 2 tbs powdered sugar

• 3/4 tsp baking powder

• 1/4 cup whole milk

• 2 tbs rose water

Fillings

• 1 package date paste

• 1/2 cup pistachios coarsely ground in food processor or chopped by hand

• 1 tbs granulated sugar

• 1/2 tbs water

Method:

Pistachio filling

• In a medium bowl combine the pistachios, sugar, and water. Mix into a paste.

Dough

• In a large bowl, add semolina, all-purpose flour, powdered sugar, baking powder, and butter. Work the butter into the dry ingredients until incorporated and sandy in texture.

• Add milk and rose water. Mix to form a dough. If the mixture is too dry, add 1 teaspoon of milk at a time until a dough forms.

• Wrap the dough and allow to rest at room temperature for 1 hour.

• Preheat oven to 350˚F.

• Line the ma’amoul mold with a piece of plastic wrap. Pinch off a walnut-size piece of dough and firmly press it into the mold forming a cup.

• Fill the cavity with your filling of choice. Top with a small flattened piece of dough. Press to seal. Pull up on the plastic wrap to release the cookie.

• Place the shaped cookie onto a parchment-lined baking sheet and bake for 15-20 minutes. The cookies will remain pale in colour.

• Allow the cookies to cool before dusting with powdered sugar.