Ma'moul (Date Filled Cookies)
One of my absolute favorite cookies are Ma'moul. The soft, chewy, sweet date filling with the buttery outer crust just melts in your mouth. It is definitely, a favorite in our home and my boys know Eid is near whenever I make them. I'm always reminded of my beautiful Palestinian friend Aala, who spoiled me with her cooking when we used to be neighbors. May God cherish our friendship and bless us to be neighbors again soon! Ameen. <3
This Ma’moul Date Cookie recipe makes A LOT of cookies...roughly 48 to 50 mini size or 24 to 26 large, depending on the shape and size you choose to make. But I always assemble and freeze them and bake as needed. I love them fresh out of the oven Eid morning, when you can smell the cookies baking along side a large pot of Sheer Khurma (Vermicelli Pudding). Be sure to check out the cute Sheer Khurma favors and tag printables with recipe I make also for Eid.
So lets get started on the Ma'moul recipe:
Ingredients:
Makes 24 Large or 48 small cookies
Cookie Dough:
2 1/2 cup Flour
2 sticks or 1 cup (8oz) Butter (softened)
1/2 cup Powder Sugar
1/3 cup Milk
1 teaspoon Baking Powder
1/2 tsp salt
1/2 cup Semolina
Date Filling:
1 pk Baking Dates
1 tsp Ground Cinnamon
1 tbsp Orange Blossom Water
1 tbsp shredded coconut (optional)
1 tbsp chopped walnuts (optional)
Method:
Preheat oven to 350'F.
Cream the butter, sugar, salt, and baking powder in a mixer or by hand.
Scrape down the sides.
Now add the flour and mix until you get a sand like crumbly mixture.
Then add the milk gradually until the dough becomes slightly wet.
Now add the semolina and mix until the dough pulls away from the edges.
You dough will be so soft and smooth and feel like playdoh.
Date Filling:
Cream the baking dates (found at your local Mediterranean Market) in a stand mixer or food processor with the ground cinnamon and orange blossom water.
Once creamed, remove from the mixer and fold in your coconut and walnuts if you choose to add them.
Assembly:
Make little balls of cookie dough using a medium size ice cream scoop (about 1.5 tbsp per ball).
Using a mini ice cream scoop make balls out of the date filling mixture (about 1/2 tbsp per ball).
Flatten you cookie dough ball, then add the date filling ball in the center.
Pull the cookie dough over the date filling to cover it up.
Roll it to make a smooth ball.
Now taking your Ma'moul mold, press it into the mold, then place it on a parchment lined baking sheet.
You can use saran wrap in the mold, then press the filled dough ball into the mold to help make an easier release out of the mold.
If you do not have a Ma'moul mold, just make a round shape or log shape and make designs using the back of a wooden spoon, a fork or a pastry pincher.
Or roll them in sesame seeds if desired.
Bake in a 350'F oven for 12 -15 mins or until light golden brown at the bottoms.
Notes:
These can be assembled and frozen for a later day. Just assemble and freeze until solid then store in a ziplock sealed bag. When ready to bake just place them on a parchment lined baking sheet and bake from frozen. No need to defrost, just add a few extra minutes to the cook time.
As mentioned, you don't need a mold to make these, you can use a fork or a pastry pincher to make these.
Enjoy these cookies year round, or my favorite way...After your Eid nap with a hot cup of tea. Give these delicious holiday cookies a lift with the most adorable Eid wrapping by Kroots. Pile them up in a glass jar and pass out to friends and family! Be sure to check them out on Instagram here and their site here. Order your beautiful holiday prints and stationary for your next Eid tablescape!
