Start with the dough. You will need an electric stand mixer and a paddle attachment. Place fine semolina and flour in the mixing bowl along with the melted ghee. Mix until well absorbed, scrapping the sides as you mix. Allow the mixture to rest for 20 minutes.
Add the remainder of all the dough ingredients. Mix until well combined and dough is formed. Cover with saran wrap and allow the dough to rest for 30 minutes. Most people leave it overnight, but I am never that patient. It comes out perfect just the way I make it. No need to wait.
Once the time is done, you form them into ball portions that are equal in size. I used a small cookie scooper to get even sizes.
Prepare the filling by mixing all the ingredients in a bowl. You can use your hands to do so, or a food processor.
You will then form them into a ball shape to make the portions. I use a teaspoon to portion them out. The reason I portion them is because it makes things go a lot faster.
Take one dough ball, press with your thumbs to make it flat and place the date ball in the middle. Wrap the date with the dough to form a ball shape. Press the dough ball into the mold flat with your fingers and then tap the mold on the table to drop the cookie out.
Repeat for the remainder of the dough, lining them on a sheet pan with parchment paper.
Preheat oven to 450 F.
Brush the cookies with a little bit of melted butter or ghee and then bake in a preheated 450 F oven for 13-15 minutes on the top rack until lightly golden brown in color. The exact time will vary depending on your oven. Do not over bake. If they are not golden brown by then, you can always lightly broil them on low until they get the desired color.
Allow the cookies to cool completely before serving. Store in an air tight container after they are completely cool.