These fragrant buttery cookies are a holiday favorite in the Arab World especially during Easter and Eid al Fitr.
Maamoul – Date and Pistachio-Filled Butter Cookies
These fragrant buttery cookies are a holiday favorite in the Arab World especially during Easter and Eid al Fitr.
Equipment
- oven
- ma'amoul mold
Ingredients
Dough
- 1 1/2 C. + 2 tbsp. semolina
- 1 C. + 2 tbsp. all-purpose flour
- 1/2 C. butter softened
- 1/4 C. + 2 T. powdered sugar
- 3/4 tsp. baking powder
- 1/4 C. milk whole
- 2 tbsp. rose water
Fillings
Date
- 1 pkg. date paste
Pistachio
- 1/2 C. pistachios coarsely ground in food processor or chopped by hand
- 1 tbsp. granulated sugar
- 1/2 tbsp. water
Instructions
Pistachio Filling
- In a medium bowl combine the pistachios, sugar, and water. Mix into a paste.
Dough
- In a large bowl, add semolina, all-purpose flour, powdered sugar, baking powder, and butter. Work the butter into the dry ingredients until incorporated and sandy in texture.
- Add milk and rose water. Mix to form a dough. If the mixture is too dry, add 1 tsp. of milk at a time until a dough forms.
- Wrap the dough and allow to rest at room temperature for 1 hour.
- While the dough is resting prepare your fillings.
- Preheat oven to 350˚F(180˚C)
- Line the maamoul mold with a piece of plastic wrap. Pinch off a walnut-size piece of dough and firmly press it into the mold forming a cup.
- Fill the cavity with your filling of choice. Top with a small flatten piece of dough. Press to seal. Pull up on the plastic wrap to release the cookie.
- Place the shaped cookie onto a parchment lined baking pan and bake for 15-20 minutes. Do not overbake. The cookies should remain pale in color.
- Allow the cookies to cool before dusting thoroughly with powdered sugar.
Notes
Nutrition
Calories: 175kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 3gTrans Fat: 1gCholesterol: 11mgSodium: 53mgPotassium: 97mgFiber: 1gSugar: 4gVitamin A: 148IUVitamin C: 1mgCalcium: 23mgIron: 1mg
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