Traditional Middle Eastern shortbread cookies filled with dates and flavored with a hint of orange blossom water, perfect for special occasions or tea time.
Why You’ll Love This Recipe
Maamoul Cookies are a beloved Middle Eastern treat, renowned for their crumbly, melt-in-your-mouth texture and rich, sweet filling. These cookies are made from a simple dough, enhanced with the subtle floral notes of orange blossom water, and filled with a sweet date paste and optional chopped walnuts. Perfect for holidays, celebrations, or a special afternoon tea, these cookies bring together the comforting flavors of semolina, butter, and dates in every bite. Whether you’re celebrating an occasion or just enjoying a delicious homemade dessert, Maamoul Cookies are a treat your guests will cherish.
Ingredients
- 2 cups all-purpose flour
- 1 cup semolina
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 cup milk
- 1/2 teaspoon orange blossom water (optional)
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 cup dates, pitted and mashed
- 1/4 cup chopped walnuts (optional)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, semolina, powdered sugar, baking powder, and cinnamon.
- Add the softened butter and mix until the dough has a crumbly texture. Gradually add the milk and orange blossom water (if using), kneading the dough until it comes together.
- Roll the dough into small balls (about 1 inch in diameter). Use your thumb to make an indentation in each ball to form a little well.
- In a separate bowl, combine the mashed dates and chopped walnuts (if using). Place a small spoonful of the date mixture into the center of each dough ball and gently seal it to enclose the filling.
- Shape the filled dough into a round shape and flatten slightly. You can also use a Maamoul mold for a traditional design.
- Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the Maamoul cookies to cool completely before dusting with powdered sugar and serving.
Servings and Timing
- Prep Time: 20 minutes
- Baking Time: 15 minutes
- Total Time: 35 minutes
- Servings: 20 servings
Variations
- Flavored Date Filling: Add spices such as ground cardamom or nutmeg to the date filling for extra warmth and flavor.
- Nut-Free: If you prefer a nut-free version, simply omit the walnuts from the filling.
- Alternative Fillings: You can also experiment with other fillings such as fig paste, pistachios, or a mixture of other dried fruits like apricots and raisins.
- Shape Variations: Instead of rolling the dough into balls, you can shape them into crescents for a different presentation.
Storage/Reheating
- Storage: Store the Maamoul cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 1 month.
- Reheating: These cookies are best enjoyed at room temperature and do not need to be reheated. However, if you prefer, you can briefly warm them in the oven for a few minutes.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. Wrap it in plastic wrap and refrigerate it for up to 2 days before using. Allow the dough to come to room temperature before shaping and baking.
Can I use a different flour instead of semolina?
Semolina gives Maamoul its characteristic texture, but you can substitute it with fine cornmeal or a mixture of all-purpose flour and cornstarch for a similar effect.
How do I know when the cookies are done?
The Maamoul cookies are done when the edges turn a light golden color. They will be slightly firm to the touch but soft in the center.
Can I use other nuts in the filling?
Yes, you can use other nuts such as pistachios or hazelnuts instead of walnuts for a different flavor profile in the filling.
How do I make the indentation for the filling?
Simply use your thumb to make a small well in the center of each dough ball. This well will hold the date filling once you add it.
How can I shape the cookies using a mold?
If using a Maamoul mold, lightly flour it to prevent the dough from sticking. Press the dough into the mold, ensuring the date filling is inside, and then gently remove the cookie.
Can I add a syrup or glaze to these cookies?
While Maamoul cookies are traditionally dusted with powdered sugar, you can drizzle a honey syrup or orange blossom syrup for added sweetness and a glossy finish.
Can I make these cookies without orange blossom water?
Yes, you can omit the orange blossom water if you prefer a simpler flavor, or you can substitute it with a small amount of rose water for a different floral aroma.
How can I make these cookies more festive?
For a festive touch, you can dust the Maamoul cookies with colored powdered sugar or add edible glitter for special occasions.
Can I freeze the dough?
Yes, you can freeze the dough for up to 1 month. Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer to an airtight container for storage. Bake from frozen, adding a couple of extra minutes to the baking time.
Conclusion
Maamoul Cookies are a beloved Middle Eastern treat, offering a delightful combination of delicate shortbread dough and a sweet, date-filled center. The hint of orange blossom water and optional walnuts elevates these cookies, making them perfect for any special occasion or as a delicious addition to your tea time. Their unique texture and flavor make them stand out in a world of everyday cookies, and with a bit of simple preparation, you can enjoy this beautiful and traditional treat in the comfort of your own home. Whether you’re making them for a holiday, a family gathering, or simply because you want something sweet, Maamoul cookies are sure to impress and satisfy.
Print
Maamoul Cookies
- Total Time: 35 minutes
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
Traditional Middle Eastern shortbread cookies filled with dates and flavored with a hint of orange blossom water, perfect for special occasions or tea time.
Ingredients
- 2 cups all-purpose flour
- 1 cup semolina
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 cup milk
- 1/2 teaspoon orange blossom water (optional)
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 cup dates, pitted and mashed
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, semolina, powdered sugar, baking powder, and cinnamon.
- Add the softened butter and mix until the dough has a crumbly texture. Gradually add the milk and orange blossom water (if using), kneading the dough until it comes together.
- Roll the dough into small balls (about 1 inch in diameter). Use your thumb to make an indentation in each ball to form a little well.
- In a separate bowl, combine the mashed dates and chopped walnuts (if using). Place a small spoonful of the date mixture into the center of each dough ball and gently seal it to enclose the filling.
- Shape the filled dough into a round shape and flatten slightly. You can also use a Maamoul mold for a traditional design.
- Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the Maamoul cookies to cool completely before dusting with powdered sugar and serving.
Notes
- If you prefer, you can replace the walnuts with pistachios for a different flavor.
- Make sure to allow the cookies to cool before dusting them with powdered sugar to prevent it from melting.
- These cookies are perfect for special occasions like Eid or Ramadan.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
