Name: Maamoul (Date-Filled Cookies) Recipe
Prep time: 40 min
Cook time: PT-492076H55M46S
Total time: PT-492076H55M46S
Cuisine: Middle Eastern
Ingredients: ¾ cup ghee (or 1 cup butter; you may substitute up to ¼ cup ghee with a 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); ¾ lb soft Medjool dates, pitted and chopped (or approximately 13 oz ready-made date paste); Confectioner’s sugar

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Introduction

Maamoul are delicate Middle Eastern cookies filled with sweet date paste. These buttery treats are fragrant with rose water and perfect for sharing during holidays or special occasions. Easy to shape by hand or with a mold, they offer a delightful balance of crispness and chewy filling.

A plate filled with small round cookies, each with a light beige, crumbly outer layer dusted generously with white powdered sugar. One cookie is broken open to reveal a dark brown, dense, and moist filling inside. The cookies have a slightly fluted edge, giving a subtle texture to the smooth tops covered in powdered sugar. The plate is white, and the setting has a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup ghee (or 1 cup butter, you may substitute up to ¼ cup ghee with a 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)
¾ lb soft Medjool dates (pitted and chopped, or about 13 oz ready-made date paste)
Confectioner’s sugar for dusting

Instructions

Step 1: Preheat the oven to 350°F (180°C).
Step 2: 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. Add as much flour as the mixture will absorb, usually between 2¼ to 2½ cups.
Step 3: Mix in the rose water. Gradually add milk, kneading until you form a soft, pliable dough. If the dough is sticky, continue kneading until it comes together smoothly.
Step 4: Let the dough rest for 30 minutes. Then divide it into 32 equal portions and roll each into a smooth ball.
Step 5: Process the chopped dates in a food processor until smooth. Divide the date paste into 32 equal balls, using oiled hands or gloves if the mixture is sticky.
Step 6: To shape cookies by hand, flatten a dough ball in your palm and place a date ball in the center. Wrap the dough around the filling, seal it well, and flatten it into a disc. Avoid overfilling to prevent cracks. Decorate using a fork, nut pick, or maamoul mold.
Step 7: Alternatively, use a maamoul mold by pressing a portion of dough into the mold, layering the date filling on top, then covering with another portion of dough and smoothing it out. Or shape the cookie by hand first, then gently press it into the mold to imprint the pattern.
Step 8: Tap the edge of the mold on a hard surface while holding your palm underneath to release the cookie. Lining the mold with plastic wrap or dusting with flour helps with easier release.
Step 9: Arrange cookies on a baking sheet with smooth side up for hand-shaped cookies or patterned side up for molded cookies. Space them 1–2 inches apart.
Step 10: Bake for 15–20 minutes until the cookies are just lightly golden. Do not over-bake; the surface should appear dry but not moist. Cool on a wire rack.
Step 11: Once cooled, dust the cookies with confectioner’s sugar before serving.

Tips & Variations

If your dates are dry, soak them briefly in warm water before processing to achieve a smooth, pliable filling.
You can substitute rose water with orange blossom water for a slightly different floral aroma.
For a nutty twist, add finely chopped pistachios or walnuts to the date filling.
Using ghee imparts a richer flavor, but butter works well and is easier to find.
Line your maamoul mold with plastic wrap for simpler cookie release and less sticking.

Storage

Store maamoul in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To enjoy after freezing, thaw at room temperature and dust with confectioner’s sugar if needed.

How to Serve

A large round white plate holds a pile of small round cookies dusted with white powdered sugar. The cookies have an outer layer of pale beige dough, with one cookie broken open to show a dark brown filling inside. Behind the plate, there is a small clear glass bowl full of dark brown dried dates. Two small clear glasses filled with reddish-brown tea sit on white saucers with red and beige patterns. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fillings besides dates?

Yes, maamoul can be filled with pistachio, walnut, or almond mixtures. Adjust the filling quantity and texture to ensure it holds together well during shaping and baking.

How do I prevent the dough from cracking during shaping?

Make sure the dough is soft and well-kneaded. If it feels dry, add a bit more milk. Avoid overfilling the cookies, as too much filling can cause cracks.