Description
Ma’amoul are exquisite Middle Eastern shortbread cookies with a rich, buttery semolina crust stuffed with a luscious spiced date filling. Traditionally crafted for special occasions like Eid, these delicately molded treats are lightly sweetened and irresistibly tender—the perfect accompaniment to coffee or tea, and a beautiful expression of celebration and heritage.
Ingredients
Units
Scale
For the Dough:
- 2 cups semolina
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1/4 cup milk or orange blossom water
- 1/4 tsp salt
For the Filling:
- 1 cup pitted dates, chopped
- 2 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- 1 tbsp orange blossom water (optional)
Instructions
- Prepare the Filling: In a small saucepan over low heat, melt the butter. Add the chopped dates, cinnamon, and nutmeg (if using), and cook, stirring frequently, until the dates soften into a thick, smooth paste. Stir in the orange blossom water if desired, then remove from heat. Let the mixture cool slightly, and roll into small balls about the size of a marble.
- Make the Dough: In a large mixing bowl, combine the semolina, all-purpose flour, powdered sugar, and salt. Add the softened butter, working it into the dry ingredients with your fingers until the mixture resembles soft crumbs. Gradually add the milk or orange blossom water, kneading gently, until you achieve a smooth, pliable dough that holds together easily but isn’t sticky.
- Shape the Cookies: Divide the dough into 20 equal portions. Flatten each piece into a disk in the palm of your hand. Place a date ball in the center, then fold and seal the dough around the filling. Shape into a smooth ball. If desired, press each filled ball into a ma’amoul mold, then tap out gently to reveal the decorative pattern. Alternatively, gently press with a fork for a simple design.
- Bake: Arrange the filled cookies on a parchment-lined baking sheet, leaving a little space between each. Preheat your oven to 350°F (175°C), then bake for 15–18 minutes, or until the bottoms are lightly golden—the tops should remain pale.
- Cool and Finish: Allow the cookies to cool completely on the baking sheet. Optionally, dust the cooled ma’amoul with a light sprinkling of powdered sugar before serving.
Notes
- For the best texture, avoid overbaking—the cookies should remain soft and tender.
- Orange blossom water adds wonderful floral notes, but you can substitute milk or leave it out if preferred.
- Ma’amoul molds are traditional but not required; a fork or hand-shaping works just as well.
- Store in an airtight container at room temperature for up to a week, or freeze for longer freshness.
- You can customize the filling; walnuts, pistachios, or figs are classic alternatives to dates.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 8g
- Sodium: 36mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
