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Date-Filled Semolina Ma'amoul Cookies

These soft and tender cookies are filled with a warm date center, making them perfect for holidays and casual enjoyment alike.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 35 cookies
Course: Dessert, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 87
Ingredients Method Notes

Ingredients
  

For the Semolina Dough
  • 1.5 cups fine semolina Fine semolina gives the cookies their sandy texture.
  • 1 cup all-purpose flour Holds the dough together.
  • 1.5 tablespoons granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 cup butter or ghee, room temperature Use soft butter or ghee, not melted.
  • 0.5 cup whole or 2% milk Skim milk can make the dough too dry.
For the Date Filling
  • 8 oz date paste
  • 1 teaspoon vegetable oil Plus extra for oiling hands.
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cardamom
To Finish
  • as needed powdered sugar For dusting (optional).

Method
 

Preparation
  1. In a large bowl, whisk together the semolina, flour, sugar, and baking powder.
  2. Add the soft butter or ghee and rub it in until evenly coated.
  3. Pour in the milk gradually, mixing after each addition until a soft dough forms.
Filling and Shaping
  1. Heat the oven to 350°F and line two baking sheets with parchment.
  2. Knead the date paste with the oil, cinnamon, and cardamom, then shape into 35 small balls.
  3. Divide the dough into 35 balls. Flatten each dough ball, place a date ball in the center, and pinch closed.
Baking
  1. If using a ma'amoul mold, press each filled cookie into the mold and tap out. Otherwise, shape by hand.
  2. Place the cookies on prepared sheets, about 1 inch apart, and bake for 18 to 20 minutes.
  3. Let cookies cool completely before dusting with powdered sugar, if desired.

Notes

Cookies pair well with hot tea or coffee. They store well in an airtight container for up to 2 weeks.