Date-Filled Semolina Ma’amoul Cookies Recipe
Date-Filled Semolina Ma’amoul Cookies are traditional Middle Eastern treats featuring a sandy-textured semolina dough filled with fragrant date paste spiced with cinnamon and cardamom. These bite-sized cookies combine a delicate crumbly texture with a sweet, aromatic filling, perfect for festive occasions or teatime indulgence.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 35 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
For the Dough
- 1.5 cups fine semolina
- 1 cup all-purpose flour
- 1.5 tablespoons granulated sugar
- 0.5 teaspoon baking powder
- 0.5 cup butter or ghee, room temperature
- 0.5 cup whole or 2% milk
For the Filling
- 8 oz date paste
- 1 teaspoon vegetable oil (plus extra for oiling hands)
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
Optional
- Powdered sugar for dusting
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the fine semolina, all-purpose flour, granulated sugar, and baking powder until evenly combined.
- Incorporate Butter or Ghee: Add the soft butter or ghee to the dry ingredients, and rub it in with your fingers until the mixture is evenly coated and crumbly.
- Add Milk Gradually: Pour the milk gradually into the mixture, stirring after each addition until a soft, cohesive dough forms.
- Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Prepare Filling: In a separate bowl, knead the date paste together with vegetable oil, cinnamon, and cardamom until smooth and well combined. Divide into 35 small balls.
- Shape Dough Balls: Divide the dough into 35 equal portions. Flatten each dough ball into a disk large enough to enclose the date filling.
- Fill Cookies: Place one date ball in the center of each flattened dough piece, then pinch the dough closed around the filling to seal completely.
- Shape Cookies: If using a ma’amoul mold, press each filled cookie into the mold and tap out to imprint the traditional pattern. Otherwise, shape by hand into smooth rounds.
- Bake: Arrange cookies on the prepared baking sheets about 1 inch apart. Bake for 18 to 20 minutes until the cookies are lightly golden but not browned.
- Cool and Dust: Let cookies cool completely on a wire rack before dusting them lightly with powdered sugar if desired.
Notes
- Fine semolina is crucial for the authentic sandy texture of these cookies.
- Use whole or 2% milk to ensure the dough isn’t too dry; avoid skim milk.
- Soft butter or ghee should be at room temperature but not melted to achieve the proper dough consistency.
- The date filling is enhanced by warm spices like cinnamon and cardamom, but you may adjust these to taste.
- If you don’t have a ma’amoul mold, shaping by hand works just as well.
- Allow cookies to cool fully before dusting with powdered sugar to prevent melting.
- Store cookies in an airtight container to keep them fresh for several days.
Keywords: Maamoul, Semolina Cookies, Date Filling, Middle Eastern Dessert, Traditional Cookies
