Mamoul is a popular Middle Eastern cookie. They come filled with everything from dates, nuts, toffee, coconut and much more. I played with many different recipes and this was by far the best one, I hope you all enjoy it as well. Do not let the massive directions get you down its rather easy to throw together before bed and then when you have time the next day just fill and bake, simple.
1 cup dates
2 teaspoon sesame seeds
3 teaspoons oil
1/2 teaspoon ground cardamom
1/2 cup milk
1 cup butter
2 cup semolina flour
1 cup flour
1/4 cup of sugar
2 teaspoons orange blossom water
Powdered sugar for dusting
1. In a food processor, add dates, pulse until a paste is formed. Add sesame seeds and oil, mix with spoon.
2. In a 2-quart saucepan on low heat add butter and milk, allow butter to melt. In a large mixing bowl add semolina, flour and sugar. Add milk, butter mixture and mix well. Allow to cool. Add orange blossom water and fold into dough. Cover dough with plastic wrap and allow sitting overnight (at least 8 hours, this is a must the dough will not work before this).
3. Make dough into small balls, about the size of a hazelnut (or if you have, a mamoul press make sure the ball could easily be placed into it). Flatten each ball as thin as you can get without tearing dough. Place filling in the middle and fold into taco shape, roll gently back into ball being careful not to displace filling.
4. Press cookie into mold or use a fork to make designs on top (cookie should not be flattened but have a dome). Place on non-stick baking sheet in 350 F pre-heated oven. Bake 25-35 minutes or until tops become golden brown. Sprinkle with powdered sugar.
Yields: 2 dozen