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Maamoul Date Cookies (معمول بالتمر)

Maamoul Date Cookies (معمول بالتمر)

5 from 2 votes
Created by Mariam Ezzeddine
Maamoul Cookies are very famous traditional Middle Eastern cookies that have been around for generations. They are extremely delicious and served during many occasions. They are soft on the inside and crunchy on the outside.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine Lebanese
Servings 24 Servings
Servings

Equipment

  • Maamoul mold

Ingredients

DOUGH:

  • 3 cups fine semolina ferkha
  • 1 cup flour
  • 2 cups ghee (melted)
  • 2 tsp mahlab powder, optional
  • 1½ cup whole milk warm
  • ½ cup water
  • 3 tbsps. orange blossoms water ma-zaher
  • ⅓ cup sugar
  • 2 tbsps rose water
  • ¾ tsp. instant yeast

DATE FILLING

  • 2 cups pureed dates
  • ¼ cup fine coconut flakes optional
  • 1 tbsp. rose water
  • 2 tbsps unsalted butter soften

Instructions

  • 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.

Notes

  • Always allow the dough to rest as directed. If possible, allow it to rest longer.
  • Every type of semolina and flour are different. If needed add a little bit of water or flour to get the right consistency.
  • Preheat oven before baking.
  • Brush with butter before or after baking to add a nice glaze to the cookies.
  • Use molds with deep grooves so you don't lose the shape.
  • If you are broiling to add color, always keep an eye on the cookies so you don't burn them.
  • Do not over bake to achieve a darker color. The cookie will get dry. Broil if needed.

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 43mg | Sodium: 7mg | Potassium: 154mg | Fiber: 2g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
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