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 recipe is in collaboration with Kroot holiday wrapping, cards & prints. A beautiful addition to these gorgeous cookies for your next holiday party!
This Ma’moul Date Cookie recipe makes A LOT of cookies...roughly 50 mini size or 25 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:
2 1/2 cup flour
1 cup butter
1/2 cup powder sugar
1/3 cup milk
1 teaspoon baking powder
Pinch of salt
Handful of semolina
1 pk baking dates
1 tsp cinnamon
1 tbsp shredded coconut
1 tbsp chopped walnuts
Sesame seeds (optional)
2 tbsp milk (for brushing, optional)
-Mix the butter, sugar, salt, baking powder.
-Then add the flour.
-The dough will feel like a sand.
-Then add the milk gradually till a soft dough firms.
-Add enough semolina until the dough is no longer sticky (start with 1/4 cup and increase as needed, flour can be substituted).
-Mix the baking dates (found at the Arab store) in a food processor with cinnamon, coconut and walnuts. (Add a little water or butter if too hard, will be very sticky).
-Make little balls of dough (I use a mini ice cream scoop), flatten it, then get a smaller ball this time of the date filling, and roll it up to make a ball.
-Now taking your Ma'moul mold, press it into the mold, then place it on a parchment lined baking sheet.
-Brush with milk and sprinkle with sesame seeds (optional).
-Bake on 400 for 10-15 mins or until light golden brown.
Don't have a mold? No problem! Just take the dough ball you stuffed with the date filling and instead of pressing it into the mold just press a fork making a crosshatch and sprinkle with some sesame seeds.
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. 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!