Maamoul Cookies
A buttery soft cookie filled with sweet dates, nuts, or caramel perfect for the holidays or your special occasions.
Ingredients
FOR THE COOKIE
- 85 g fine semolina 3/4 cups
- 315 g all purpose flour about 2 1/4 cups
- 1 tsp vanilla bean paste or vanilla powder
- 65 g powdered sugar 3/4 cup
- 1 cup melted unsalted butter
- 1/4 c sunflower or vegetable oil
- 3 tbsp whole milk
- 1 tbsp rose water OPTIONAL
FOR THE DATE FILLING
- 13 oz date paste or pureed dates
- 1 tsp oil
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp rose water (optional)
For the nut filling
- 250 g pistachios or walnut, pulsed fine
- 4 tbsp sugar
- 2 tsp cinnamon
- 2 tbsp rose water
For the Agameyya Filling
- 2 tbsp butter
- 1 tbsp flour
- 1 tbsp sesame
- 1/4 tsp each: cinnamon, ginger, cloves, anise, cardamom toasted then finely ground
- 1 c honey
- 1/2 c chopped walnut (OPTIONAL)
Instructions
For the cookie dough
- Combine the dry ingredients (flour, semolina, powdered sugar, vanilla powder) and whisk. If you will use a vanilla bean paste or liquid, add this to the milk mixture in step 3 instead.
- After melting the butter, skim off the white solids and place them into a separate bowl or cup. Add the oil to the butter and slowly pour it over the dry ingredients, stirring constantly. Begin forming the dough with your hands for the best results. A golden ball of crumbly dough will begin to form.
- Mix the milk solids from the butter with rose water and milk. Slowly add this mixture to the dough. Continue to form the dough with your hands. You should have a golden ball of dough that is no longer crumbly, and not sticky. If it is still slightly dry due to your weather or altitude, add 1 teaspoon of milk at a time, not exceeding 3 teaspoons.
- Break off small pieces of dough (45 grams for large cookies and 30 grams for smaller cookies) and roll them into balls. Set the dough balls aside and cover with a towel so they do not dry out.
For the date filling
- If using whole dates, remove the pit, soak them in boiling water, and then drain.
- Pulse the dates in a food processor. Add 1 tablespoon of oil, along with the spices. Puree for 2-3 minutes until an smooth velvety paste is achieved. Do not overprocess.
- Add the rose water and remaining oil and work it into the paste with gloved hands. The oil and rose water will help you manage the sticky paste.
- Roll the date paste mixture into balls about 12-15 grams, or half the size of the dough balls you made.
For the nut filling
- After pulsing the nuts, add the rose water and spices.
- Using gloved hands, you should be able to form the nut mixture into balls.
For the Agameyya Filling
- Melt the butter over low heat. Stir in the flour and whisk to a golden paste.
- Stir in the sesame, spices, and walnuts if using.
- Add the honey, stir until thickened and remove from heat.
- Allow the mixture to cool and then shape into small balls the size of a marble and set on a tray. Refrigerate the tray until you are ready to fill.
Shaping the cookie
- Preheat the oven to 350 degrees (F).
- Take one dough ball and one ball of filling to make each cooke. Flatten out the dough ball slightly, with an indentation in the center for the filling. Fold over the dough to cover the filling completely. Roll the dough back into a ball and set it onto a baking sheet lined with parchment paper or silicone sheet. Press it down to flatten slightly. Indent the top with a fork. Alternatively, if you have a cookie shaper for maamoul, or any round and flat silicone mold, simply press the rolled ball of dough into the mold and press it out onto the pan.
- Bake the cookies for 20-22 minutes. Do not overbake or wait for it to become golden; the cookies stay light in color.
- Once cooled, optionally sprinkle on some powdered sugar. Store in an airtight container.