Mediterranean Stuffed Date Cookie Maamoul
|All purpose flour||2 Cup (32 tbs)|
|Semolina||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Butter||1 Cup (16 tbs) (At Room Temperature, 2 Sticks)|
|Ground walnuts||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Medjool dates||8 , pitted|
|Orange blossom water||1 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Powdered sugar||1⁄4 Cup (4 tbs)|
Pre-heat oven to 450 degrees Fahrenheit.
In a large bowl, combine flour, semolina and baking powder, mix well. Next, add butter, milk and orange blossom water to dry ingredients and combine until dough is formed.
In a food processor, blend walnuts until fine and crumbly, pour walnuts into bowl and add sugar, cinnamon and orange blossom water. Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside.
To form maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed. Next, wipe down the maamoul mold with some vegetable oil so that dough does not stick, press ball into the maamoul mold and then tap our the cookie by hitting the mold on the side. Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown. Remove cookies and let cool completely, dust cookies completely with powdered sugar and store in an air tight container for up to 2 weeks.