Maamoul Traditional Date Stuffed Arab Cookie
A traditional Arab orange blossom and date stuffed cookie dough, of farina and spices.
Servings 24 servings
Equipment
- Wooden Maamoul Mold optional
- Food processor
Ingredients
- 2 cups Farina or Cream of Wheat
- 1 cup All purpose flour extra for shaping
- 1 cup Butter softened
- 1/2 cup Confectioners sugar
- 1/2 cup Milk
- 1/2 tsp Mahleb - 1/2 tsp (cardamom as a substitute) fennel or anise seed, or cardamom
- 1/2 tsp Active Yeast
- 1/2 tsp Salt
- 1 lb Pitted Dates
- 1/2 tsp Orange blossom
- 1/3 cup Arak or Ouzo or liquor of choice
Instructions
- In a large mixing bowl, place the milk and yeast and allow to sit for 5 minutes.
- Into the milk, whisk the sugar, mahlab (or spice of choice), salt, farina and flour. Work the soft butter into the mixture until a dough is formed. Shape the dough into a long log, wrap in parchment paper, cover and allow to sit out for an hour.
- In the bowl of the food processor, place the rough chopped, pitted dates, orange blossom and Arak or Ouzo. Allow to stand for 10 minutes. Puree into a paste. Form the paste into a long log, wrap in parchment paper and place in the fridge until ready to shape.
- Slice the dough into 24 pieces. Shape into balls. Slice 24 pieces of the date paste into balls 1/3 the size of the dough balls. Flatten the dough ball, place the date ball in the center and form the dough completely around it. Do the same for the remaining balls.
- Preheat oven 325. Place parchment paper onto a cookie sheet.
- If you have the wooden mold, press each prepared dough ball into the mold, tap it against the counter to pop it out and place them on the cookie sheet. If you have no mold, simply place the cookie balls on the baking sheet.
- Bake until the cookies are light gold and the dough feels dry, about 15-minutes. Cool and serve.
Video
Notes
- The cookies will keep in an airtight container for up to 2 weeks or can be frozen for about a month.