Mamool (Ma'amoul) - Date Filled Cookies
Celebrate Ramadan and Eid with these delicious Middle Eastern date-filled cookies known as maamoul or mamool! They're crispy & buttery on the outside, with a sweet & chewy date filling.
Ingredients
Dough
- 1¾ cups all-purpose flour
- 5 tablespoon powdered sugar
- ¼ teaspoon active dry yeast (this is not a full packet)
- ½ cup unsalted butter, softened to room temperature (1 stick)
- 3 tablespoon rose water
Filling
- 1 cups pitted dates (8 ounces)
- ½ teaspoon ground cinnamon
- 2 tablespoon unsalted butter
Instructions
Prepare the Dough
- In a large mixing bowl, whisk together the flour, powdered sugar and active dry yeast. In the mixing bowl, knead the stick of softened butter into the dry ingredients with your hands until it forms a course and mealy dough.
- Add the rose water and knead for another minute by hand in the mixing bowl until it forms a smooth and elastic dough.
- Cover the mixing bowl with a damp towel and let rest at room temperature for 2 hours.
Prepare the Filling
- Pulse the pitted dates and ground cinnamon in a blender or food processor until it forms a paste. It's okay if the paste is pretty chunky, this makes a better texture for the filling. Transfer to a small mixing bowl.
- Melt the two tablespoons of butter in the microwave or on the stop. Slowly knead the melted butter into the blended dates until it is fully incorporated.
Shape and Bake the Cookies
- Preheat the oven to 400°F.
- Form the dough into 1-inch balls. Flatten the dough balls in your palms into discs that are about 3-inchs in diameter and about ¼-inch thick. Form the date filling into 1-inch balls.
- Place one date filling ball into the center of a flattened disc of dough. Pull the sides of the dough up and over the date filling to completely cover it and re-roll it in your palms into a smooth ball.
- If using a mamool mold, press the cookie seam-side-up into the mold. Then turn the mold over and whack it on the counter to release the cookie.
- Spread out cookies on a baking sheet lined with parchment paper or a non-stick baking liner. Bake for 15-17 minutes, until the edges are golden.Let cool for at least 10 minutes, then enjoy!
Notes
- The date paste is thick, so take your time when incorporating the melted butter. The more you knead it and work it in, the more well-distributed it will be.
- If you're using a wooden maamoul mold, you also don't need to spray it with cooking spray, since the butter in the cookie dough will allow it to release pretty easily from the mold.
- Store cookies in an airtight container at room temperature for up to a few days.
Nutrition
Serving: 1cookieCalories: 119kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 1mgPotassium: 62mgFiber: 1gSugar: 7gVitamin A: 178IUVitamin C: 0.03mgCalcium: 7mgIron: 1mg
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