Date Filled Shortbread Cookies Maamoul Recipes

MA'AMOUL (LEBANESE DATE COOKIES)

Steps:

• 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.
• 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.
• 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.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats.
• 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.
• 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 work surface to release the cookie. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.
• Bake in the preheated oven, 1 baking sheet at a time, until edges and bottoms are golden but tops are still mostly pale, about 15 minutes.
• Sift powdered sugar over the cookies while still slightly warm. Let cool completely. Store in an airtight container at room temperature.

DATE-FILLED SHORTBREAD COOKIES (MA'AMOUL)

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.

MAAMOUL (DATE FILLED COOKIES)

Steps:

• Preheat the oven to 350°F.