Maamoul Lebanese Date Cookies

These traditional Lebanese shortbread-like cookies, Maamoul, are a delight to make and enjoy.

Filled with sweet, chewy dates and crunchy pistachios, they’re perfect for snacking or as a sweet treat.

With a delicate balance of semolina flour and confectioners’ sugar, these buttery cookies melt in your mouth, leaving you wanting more.

Ingredients

• Semolina flour – 1 3/4 cups
• Confectioners’ sugar – 1 cup
• Unsalted butter, softened – 1/2 cup
• Granulated sugar – 1/2 cup
• Egg, beaten – 1
• Baking powder – 1 teaspoon
• Salt – 1/4 teaspoon
• Mahleb or rose water (optional) – 1/2 teaspoon
• Pitted dates – 1 cup
• Chopped pistachios (optional) – 1/2 cup

Instructions

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the semolina flour, confectioners’ sugar, and baking powder.

Add the softened butter to the bowl and mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the granulated sugar and beaten egg until smooth. Add the sugar and egg mixture to the flour mixture and mix until a dough forms.

Add the mahleb or rose water, if using, and mix well.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Cut out circles of dough using a cookie cutter or the rim of a glass.

Place a date in the center of each circle of dough, leaving a 1/2 inch border around the date. Fold the dough over the date to form a triangle or a ball shape, and press the edges to seal.

Place the maamoul cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Brush the tops of the cookies with a little water and sprinkle with chopped pistachios, if using. Bake for 20-25 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Store the maamoul cookies in an airtight container at room temperature for up to 5 days.

Notes

For the best results, use high-quality semolina flour that is finely ground.

You can also toast the semolina flour in a 350°F oven for 10 minutes to enhance its flavor.

Make sure to use softened butter that’s at room temperature, as this will help the dough come together more easily.

If using mahleb or rose water, start with a small amount and adjust to taste, as the flavor can be overpowering.

When rolling out the dough, use a lightly floured surface and a lightly floured rolling pin to prevent sticking.

To ensure the cookies seal properly, press the edges of the dough firmly together and use a little water if needed to help them stick.

If using chopped pistachios, sprinkle them on the cookies immediately before baking, as they can become brittle if exposed to air for too long.

Let the cookies cool completely on the wire rack before storing them, as they’ll be more fragile when warm.

These cookies are best served fresh, but they can be frozen for up to 2 months and thawed at room temperature when needed.

Nutrional Value

• Calories: 220
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 2g
• Vitamin A: 6%
• Vitamin C: 0%
• Calcium: 2%
• Iron: 6%