Maamoul (Lebanese Semolina Cookies Filled with Dates and Walnuts)

Instructions

1. Mix the semolina, flour, powdered sugar, salt and mahlab in a large bowl. Pour in the melted butter and rub it in with your hands until the mixture feels like damp sand. Cover and rest for at least 1 hour, or overnight.
2. For the date filling, process the dates, butter and cinnamon to a smooth, sticky paste, or mash and knead them by hand. Roll into about 14 balls of 15 g (1/2 oz) each.
3. For the walnut filling, mix the walnuts, sugar, cinnamon and orange blossom water. Squeeze into about 14 balls of 10 g (1/3 oz) each.
4. Heat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
5. Sprinkle the orange blossom water, rose water and 60 ml (1/4 cup) milk over the dough and knead gently, just until it holds together when squeezed. Add a spoonful more milk if it is crumbly.
6. Take 30 g (1 oz) of dough and roll it into a ball. Press a deep hole in it with your thumb, set a filling ball inside and pinch the dough closed over it. Roll gently to seal.
7. Press each cookie into a lightly floured mold and tap it out, or set it on the sheet, flatten it slightly into a dome and press the top with the tines of a fork.
8. Bake for 20 to 25 minutes, until set and only just golden at the base. The tops should stay pale. Cool completely on the sheets, then dust with powdered sugar.

Tips

• Resting lets the semolina absorb the butter, which makes maamoul tender and short. Do not skip it, and avoid kneading too much or the cookies turn hard.
• If you use a mold, dust it lightly with flour and tap it firmly on the counter to release the cookie. Without a mold, a fork or a pastry crimper makes a neat pattern.