Maamoul: Medjool Date and Rose Water Semolina Cookies Recipe
Maamoul are traditional Middle Eastern shortbread cookies filled with sweet date paste, known for their delicate crumbly texture and fragrant rose water aroma. This recipe guides you through making the buttery dough and smooth date filling, shaping the cookies by hand or with a mold, and baking them to a perfect light golden finish. They are dusted with confectioner’s sugar for a sweet finishing touch and are perfect for festive occasions or as a delightful treat with tea or coffee.
- Prep Time: 40 minutes
- Cook Time: 15-20 minutes
- Total Time: 55-60 minutes
- Yield: 32 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Dough Ingredients
- ¾ cup ghee (or 1 cup butter, with up to ¼ cup ghee substituted with 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)
Filling Ingredients
- ¾ lb soft Medjool dates (pitted and chopped or ~13 oz ready-made date paste)
Finishing
- Confectioner’s sugar for dusting
Instructions
- Prepare the Dough: Melt the ghee or butter and stir in the sugar until combined. In a mixing bowl, add the flour to the fat-sugar mixture and rub together with your fingers until the flour absorbs the fat, creating a crumbly mixture.
- Add Flavor and Knead: Stir in the rose water then gradually add milk, kneading the mixture gently until it forms a soft, pliable dough that is not sticky. If sticky, continue kneading until manageable.
- Rest and Divide Dough: Cover the dough and let it rest for 30 minutes to relax the gluten. Then divide the dough into 32 equal portions and roll each into smooth balls for uniform size.
- Prepare Date Filling: Process the chopped Medjool dates in a food processor until smooth. If dates are dry, blend with a little warm water or rose water to soften the paste. Divide this filling into 32 portions, rolling each into a ball using oiled hands to prevent sticking.
- Shape Cookies by Hand: Flatten one dough ball in your palm, place a date ball in the center, and wrap the dough around it, sealing the edges completely. Flatten gently into a disc shape. Avoid overfilling to prevent cracking during baking.
- Shape Cookies Using Mold: Option 1: Press a dough portion into the mold, place the date filling over it, then cover with another dough portion and smooth the surface. Option 2 (preferred): Shape the cookie by hand first, then press gently into the mold to imprint the decorative pattern.
- Release from Mold: To release, tap the mold’s edge on a firm surface while supporting the palm underneath to catch the cookie. For easier release, line the mold with plastic wrap or dust with flour beforehand.
- Bake: Preheat oven to 350°F (180°C). Arrange the shaped cookies on a baking sheet spaced 1–2 inches apart, with patterned or smooth side up depending on shaping method. Bake for 15–20 minutes, until the cookies are just lightly golden and dry on the surface but not browned.
- Cool and Finish: Allow cookies to cool completely on a wire rack. Once cooled, dust generously with confectioner’s sugar.
- Storage: Store maamoul in an airtight container to maintain freshness. For longer storage, freeze the cookies well wrapped and thaw before serving.
Notes
- If dates are dry, soak them briefly in warm water or rose water before processing to achieve a smooth paste.
- Use oiled hands or gloves when working with sticky date filling for easier shaping.
- When using molds, dust with flour or line with plastic wrap to prevent sticking and ensure the pattern releases cleanly.
- Do not over-bake the cookies; they should remain pale with only slight golden hints to preserve the delicate texture.
Keywords: Maamoul, Middle Eastern cookies, date filled cookies, traditional Maamoul recipe, rose water cookies, holiday cookies, shortbread cookies
