Lebanese Easter Cookies (Ma'amoul)

Ingredients

• 2 cups fine semolina flour
• 1 cup all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup milk
• 1 teaspoon orange blossom water
• 1 teaspoon rose water
• 1/2 teaspoon mahlab (optional)
• For the Date Filling:
• 1 pound pitted dates, chopped
• 1 tablespoon butter
• 1/2 teaspoon cinnamon
• For the Walnut Filling:
• 1 cup walnuts, finely chopped
• 1/4 cup sugar
• 1 tablespoon orange blossom water
• For the Pistachio Filling:
• 1 cup pistachios, finely chopped
• 1/4 cup sugar
• 1 tablespoon orange blossom water
• Powdered sugar, for dusting

Instructions

1. 1.Prepare the Dough

   In a large bowl, combine the semolina flour, all-purpose flour, and sugar. Add the softened butter and mix well until the mixture resembles coarse crumbs. Cover and let it rest at room temperature for at least 4 hours, or preferably overnight.

2. 2.Prepare the Fillings

   For the date filling: In a saucepan, melt the butter over medium heat. Add the chopped dates and cinnamon and cook, stirring constantly, until the dates soften and form a paste. Set aside to cool. For the walnut filling: In a bowl, combine the chopped walnuts, sugar, and orange blossom water. Mix well. For the pistachio filling: In a bowl, combine the chopped pistachios, sugar, and orange blossom water. Mix well.

3. 3.Assemble the Cookies

   Preheat oven to 350°F (175°C). In a small bowl, combine the milk, orange blossom water, rose water, and mahlab (if using). Gradually add the milk mixture to the semolina mixture, mixing until a smooth dough forms. Do not overmix.

4. 4.Shape the Cookies

   Pinch off a small amount of dough and flatten it into a disc. Place a small amount of the desired filling in the center of the disc. Bring the edges of the dough up and around the filling to enclose it completely. Shape the cookie into a ball or use a Ma'amoul mold to create decorative patterns.

5. 5.Bake the Cookies

   Place the shaped cookies on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the cookies are lightly golden brown. Let the cookies cool completely on the baking sheet.

6. 6.Dust with Powdered Sugar

   Once the cookies are completely cool, dust them generously with powdered sugar. Store in an airtight container at room temperature.

Nutritional Information

Equipment

• Large bowl
• Saucepan
• Baking sheet
• Parchment paper
• Ma'amoul mold (optional)

Tips

• Allowing the dough to rest overnight is crucial for a tender cookie.
• Do not overmix the dough once the milk mixture is added.
• Be careful not to overbake the cookies, as they will become dry.
• Experiment with different fillings to create your own unique Ma'amoul.

Frequently Asked Questions