Maamoul Cookies by @feelgoodfoodie

N/A
Medium

1 serving

🌴

Date Paste

🌾

320 g

Semolina

🧈

Butter

Preparation Steps

  1. Step 1/12

    Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

    🍪baking sheet
    📜parchment paper

  2. Step 2/12

    Whisk together the all-purpose flour, fine semolina, powdered sugar, baking powder, mahlab, and ground cardamom in a large mixing bowl.

    all-purpose flour
    fine semolina
    powdered sugar
    baking powder
    mahlab
    ground cardamom
    🥣large mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄wooden spoon

  3. Step 3/12

    Rub 1 cup (227 g) unsalted butter into the dry ingredients until the mixture resembles damp sand.

    unsalted butter
    🥣large mixing bowl

  4. Step 4/12

    Pour in 1/2 cup (120 ml) whole milk. Mix until a soft, cohesive dough forms.

    whole milk
    🥣large mixing bowl
    🥄rubber spatula

  5. Step 5/12

    Cover the dough and rest it for 20 minutes at room temperature.

    🥣large mixing bowl

  6. Step 6/12

    Combine the date paste, 2 tablespoons (28 g) unsalted butter for filling, ground cinnamon, and chopped walnuts in the second bowl.

    date paste
    unsalted butter for filling
    ground cinnamon
    chopped walnuts
    🥣large mixing bowl
    🥄wooden spoon

  7. Step 7/12

    Divide the date filling into 24 small balls, using about 2 teaspoons of filling per ball.

    date paste
    🥣large mixing bowl

  8. Step 8/12

    Divide the rested dough into 24 equal portions. Flatten each portion into a small disc in your palm.

  9. Step 9/12

    Place 1 date filling ball in the center of each dough disc. Enclose the filling and roll the dough into a smooth ball.

    date paste

  10. Step 10/12

    Press each filled ball gently into the maamoul mold. Tap the mold firmly to release the shaped cookie.

    🪵maamoul mold

  11. Step 11/12

    Arrange the shaped cookies 1 inch apart on the lined baking sheets. Bake until the bottoms are lightly golden but the tops remain pale.

    🍪baking sheet

  12. Step 12/12

    Cool the maamoul on the baking sheets for 10 minutes. Transfer the cookies to a wire cooling rack to cool completely.

    🍪baking sheet
    🧊wire cooling rack

Composition

Ingredients

Types

Fruits

Ingredients

Date paste, Semolina, Butter

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian

Calories

180 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 24g, Sugars: 13g, Fat: 9g, Saturated fat: 5g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 32mg, Iron: 1mg, Potassium: 165mg, Sodium: 35mg

Vitamins

Vitamin A: 110IU, Vitamin B6: 0.05mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large mixing bowl, measuring cups, measuring spoons, rubber spatula, wooden spoon, baking sheet, parchment paper, maamoul mold, wire cooling rack

Appliances

oven

Type

Type

Type Of Dish

Dessert, Cookie, Snack

Occasions

Eid al-Fitr, Easter, Ramadan, Holiday celebration

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Middle Eastern, Levantine, Arab

Geographic

to inform

Various

Aspect

Texture

Soft, Tender, Buttery, Crumbly, Chewy

Flavors

Sweet, Buttery, Caramel-like, Fruity, Warmly spiced, Nutty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 7 days (Store fully cooled cookies in an airtight container,Keep away from direct sunlight and heat,Separate layers with parchment paper), fridge : 14 days (Store in an airtight container,Bring to room temperature before serving for the best tender texture), freezer : 90 days (Freeze cooled cookies in an airtight freezer-safe container,Separate layers with parchment paper,Thaw at room temperature before serving)