Traditional Middle Eastern Maamoul Cookies With Date Filling

Maamoul are the shortbread pressed in a wooden mold around a date filling, the holiday cookie. I dust them with sugar once they cool so the pattern stays clear.

The recipe is straightforward, making it a great way to explore Middle Eastern cuisine from the comfort of your own kitchen. The Middle Eastern Maamoul Cookies Recipe results in beautifully shaped, buttery cookies that are sure to impress your family and friends.

Authentic Maamoul Cookies with Date Filling

These Maamoul cookies are made from a rich dough combining flour, butter, and nuts, typically filled with a sweet and sticky date mixture. The process of shaping them can be done with specialized molds or your hands, taking about 1 hour to prepare and bake a batch of around 24 cookies.

Ingredients

3 cups all-purpose flour
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup semolina (optional)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup finely chopped dates (pitted)
1/4 cup chopped walnuts or pistachios (optional)
1 teaspoon orange blossom water (optional)
Powdered sugar for dusting

Instructions

Prepare the Dough: In a mixing bowl, combine softened butter and powdered sugar, then beat until creamy. Gradually add the flour, semolina, baking powder, cinnamon, and salt. Mix until a smooth dough forms.
Make the Filling: In a separate bowl, mix the chopped dates, nuts (if using), and orange blossom water until well combined.
Shape the Cookies: Take a small piece of dough and flatten it in the palm of your hand. Place a teaspoon of date filling in the center, fold the dough over, and shape it into a ball or mold it using a Maamoul mold.

Bake: Preheat the oven to 350°F (175°C). Place the shaped cookies on a baking sheet lined with parchment paper and bake for approximately 15-20 minutes or until the bottoms are lightly golden, but the tops do not brown.
Cool and Dust: Once baked, let the cookies cool completely on a wire rack. Dust with powdered sugar before serving.