Date Filled Shortbread Cookies Maamoul Food

MAAMOUL (DATE FILLED COOKIES)

Maamoul (Date Filled Cookies) image

Maamoul are buttery date filled middle eastern cookies that will melt in your mouth and are utterly scrumptious. Naturally sweetened with dates these have minimal added sugar. They are popular at Eid, Christmas and other holidays.

Provided by Roxana Begum

Categories Dessert

Time 1h

Number Of Ingredients 9

Ingredients

1/2 cup ghee (or butter, grass fed )
1/4 cup light olive oil (or butter/ghee)
2 ½ cups all purpose flour ((may use half whole wheat pastry flour))
2 tablespoons sugar
2 tablespoons rose water (or orange flower water)
3 tablespoons milk ((start with 2 and add as needed))
2/3 lb dates (medjool, soft, pitted, chopped (or ready made date paste))
confectioner's sugar
almond flour

Steps:

Preheat the oven to 350°F.

Nutrition Facts : ServingSize 1 cookie, Calories 104 kcal, Carbohydrate 15 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 1 mg, Fiber 1 g, Sugar 7 g

DATE-FILLED SHORTBREAD COOKIES (MA'AMOUL)

Date-Filled Shortbread Cookies (Ma'amoul) image

Some say ma'amoul, a popular Middle Eastern cookie stuffed with date puree, is a reminder that at the end of the fasting period, there's a sweet reward. Stamped with geometric designs, they make beautiful edible gifts.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 24

Number Of Ingredients 17

Ingredients

1/2 teaspoon active dry yeast
1/2 cup plus 1/2 teaspoon sugar
1/4 cup warm water (100 to 110 degrees)
3 cups fine semolina flour
1/2 cup unbleached all-purpose flour
2 teaspoons ground mahleb
1 teaspoon kosher salt
1/2 teaspoon ground mastic
1 cup clarified butter, melted and cooled
1/4 cup whole milk, room temperature
1/2 cup pitted Medjool dates
1/4 cup unsalted butter, room temperature
3 tablespoons water
2 tablespoons sugar
2 teaspoons ground cinnamon
2 teaspoons ground mahleb
1 teaspoon ground anise seeds

Steps:

Dough: In a small bowl, stir yeast and 1/2 teaspoon sugar into warm water; let stand until bubbly, about 5 minutes.
In a large bowl, whisk together flours, mahleb, salt, mastic, and remaining 1/2 cup sugar. Gently mix in clarified butter until it is absorbed. In a small bowl, stir together yeast mixture and milk. Drizzle over flour mixture; using your hands or a rubber spatula, knead just until dough comes together and is moist but not wet. Cover; let stand at room temperature 2 hours.
Filling: Meanwhile, pulse dates, butter, water, sugar, cinnamon, mahleb, and anise seeds in a food processor until a smooth paste forms. Cover and let stand until dough has rested.
Preheat oven to 350 degrees. Using a 1 1/2-inch ice cream scoop, scoop 1 heaping tablespoon of dough; roll into a ball. Press dough in the palm of your hand to form a well in the center. Place 1 scant teaspoon of filling in well. Pull up sides of dough to enclose, adding more dough if necessary. Firmly press dough into a ma'amoul mold. Invert mold; tap to release dough onto a parchment-lined baking sheet. Repeat with remaining dough, spacing about 1 inch apart. Refrigerate about 1 hour.
Bake until beginning to turn golden around edges, 14 to 17 minutes. Transfer sheets to a wire rack; let cool completely.

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