1/2 C. pistachioscoarsely ground in food processor or chopped by hand
1tbsp. granulated sugar
1/2tbsp. 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.