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Maamoul (Date-Filled Cookies) Recipe

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4.1 from 8 reviews

Maamoul are traditional Middle Eastern date-filled cookies made with a rich ghee-based dough perfumed with rose water. These delicate, lightly sweet treats are filled with soft Medjool dates, molded or hand-shaped, then baked until golden. Finished with a dusting of confectioner’s sugar, Maamoul offers a perfect blend of buttery, floral, and naturally sweet flavors, ideal for festive occasions or a delightful snack.

Ingredients

Dough Ingredients

  • ¾ cup ghee (or 1 cup butter, with up to ¼ cup ghee substituted by neutral oil)
  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons rose water (or orange blossom water)
  • 2–3 tablespoons milk (as needed)

Filling

  • ¾ lb soft Medjool dates (pitted and chopped, or approximately 13 oz ready-made date paste)

Finishing

  • Confectioner’s sugar (for dusting)

Instructions

  1. Prepare the Dough: Melt the ghee or butter and stir in the sugar. In a mixing bowl, combine this fat-sugar mixture with the flour using your fingers, adding typically between 2¼ to 2½ cups of flour till absorbed.
  2. Mix Dough: Add the rose water to the flour mixture. Gradually knead in milk until a soft, pliable dough forms. If sticky, continue kneading until manageable.
  3. Rest and Divide Dough: Let the dough rest for 30 minutes. Then divide it into 32 equal portions and roll each into smooth balls for uniformity.
  4. Prepare the Filling: Process chopped Medjool dates in a food processor until smooth. If using dry dates, see notes.
  5. Shape Filling Balls: Divide the date paste into 32 equal portions and roll into smooth balls. Use oiled hands or gloves to prevent sticking.
  6. Shape the Cookies by Hand: Flatten a dough ball in your palm, place a date ball in the center, and wrap the dough around to seal. Flatten gently into a disc. Avoid overfilling to prevent cracks. Decorate with a maamoul mold, fork, or nut pick if desired.
  7. Alternatively, Use a Mold: Option 1: Press a portion of dough into the mold, layer filling on top, then cover with dough and smooth out. Option 2 (preferred): Shape the cookie by hand first, then gently press into the mold to imprint a pattern.
  8. Release from Mold: Tap the mold on a hard surface while holding your palm underneath to release the cookie cleanly. Line mold with plastic wrap or dust with flour for easier release.
  9. Bake the Cookies: Preheat oven to 350°F (180°C). Arrange cookies on a baking sheet 1–2 inches apart with smooth or patterned side up. Bake for 15–20 minutes until lightly golden. The cookies should appear dry on the surface but not moist. Cool on a wire rack.
  10. Finish and Store: Once cooled, dust with confectioner’s sugar. Store in an airtight container or freeze to extend shelf life.

Notes

  • If using dry dates, soak them in warm water or a little orange blossom water to soften before processing into a paste.
  • Using oiled hands or gloves helps with sticky date filling during shaping.
  • Rose water can be substituted with orange blossom water for a slightly different floral note.
  • Do not overbake to maintain the delicate texture; cookies should not be moist inside.

Find it online: https://bitezly.com/maamoul-date-filled-cookies-recipe/