lebanese date cookies

Authorali
DifficultyBeginner

Description:
This recipe is tasty and it is my favorite sweet. They take time to make but are not very difficult. Wooden ma`amoul molds give them their distinctive decorative shapes. These cookies are very tonic. Because there is the date in the ingredients. Dates are rich in fiber, antioxidants, vitamins, and minerals. These cookies are a great choice to eat with your afternoon or morning tea or coffee. They are also a nutritional snack for your children.
Lebanese date cookies (ma`amoul)
Here is a recipe for one of my favorite Lebanese sweets, ma`amoul. They take time to make but are not very difficult. Wooden ma`amoul molds give them their distinctive decorative shapes.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 2 cups semolina flour
 One cup all-purpose flour
 ½ tsp ground mahlab
 ½ tsp salt
 One cup clarified butter, at room temperature
 5 tbsp white sugar
 1 tsp active dry yeast
 4 tbsp orange blossom water, or more as needed
 10 tbsp date paste, cut into small pieces
 2 tbsp powdered sugar, or to taste
1

Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Cover bowl and let dough rest at room temperature, 8 hours to overnight.

2

Pour milk into a microwave-safe bowl. Microwave until just warm, about 15 seconds. Stir in sugar and yeast until dissolved. Let stand until foamy, about 5 minutes.

3

Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Pinch off a piece of dough and roll into a ball. It should hold its shape without cracking. Add more milk or orange blossom water if needed. Cover and let rest for 15 minutes.

4

Preheat the oven to 350℉ or ℃. Line 2 baking sheets with parchment paper or silicone baking mats.

5

Sprinkle some flour over the ma`amoul molds and tap out the excess. Pinch off a walnut-sized piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling. Work the edges with your fingers so the sides are even and fairly thin. Drop in a piece of date paste and pinch dough over it to seal.

6

Place cookie into the mold cavity seam-side up. Press down so that the top is flush with edges of the mold. Trim off any excess dough. Invert the mold and tap it against your surface to release the cookie. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.

7

Bake in the preheated oven, one baking sheet at a time, until edges and bottoms are golden but tops are still mostly pale, about 15 minutes.

8

Sift powdered sugar over the cookies while still slightly warm. Let cool completely. Store in an airtight container at room temperature.

Ingredients

 2 cups semolina flour
 One cup all-purpose flour
 ½ tsp ground mahlab
 ½ tsp salt
 One cup clarified butter, at room temperature
 5 tbsp white sugar
 1 tsp active dry yeast
 4 tbsp orange blossom water, or more as needed
 10 tbsp date paste, cut into small pieces
 2 tbsp powdered sugar, or to taste

Directions

1

Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Cover bowl and let dough rest at room temperature, 8 hours to overnight.

2

Pour milk into a microwave-safe bowl. Microwave until just warm, about 15 seconds. Stir in sugar and yeast until dissolved. Let stand until foamy, about 5 minutes.

3

Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Pinch off a piece of dough and roll into a ball. It should hold its shape without cracking. Add more milk or orange blossom water if needed. Cover and let rest for 15 minutes.

4

Preheat the oven to 350℉ or ℃. Line 2 baking sheets with parchment paper or silicone baking mats.

5

Sprinkle some flour over the ma`amoul molds and tap out the excess. Pinch off a walnut-sized piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling. Work the edges with your fingers so the sides are even and fairly thin. Drop in a piece of date paste and pinch dough over it to seal.

6

Place cookie into the mold cavity seam-side up. Press down so that the top is flush with edges of the mold. Trim off any excess dough. Invert the mold and tap it against your surface to release the cookie. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.

7

Bake in the preheated oven, one baking sheet at a time, until edges and bottoms are golden but tops are still mostly pale, about 15 minutes.

8

Sift powdered sugar over the cookies while still slightly warm. Let cool completely. Store in an airtight container at room temperature.

lebanese date cookies

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