Buttery cookies with a soft melting texture and delicious date filling. These maamoul cookies are a little crumbly and not too sweet. They have a beautiful design and are topped with powdered sugar. Maamoul are a popular holiday treat.
Be sure the butter is soft and at room temperature before proceeding with the recipe.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder and salt.
Either by hand or with a food processor equipped with the s-shaped metal blade, combine the dry ingredients with cubed butter. If by hand, use your fingertips to rub it into the flour mixture for about 2-3 minutes until it looks like a sandy, scraggly mixture.
Add in the rose water (or orange blossom water) and milk. Mix the dough together with your hands or a food processor until a cohesive ball of dough forms, and it feels soft and pliable, not crumbly, dry, or sticky. The dough feels similar to Play-Doh.
Wrap the dough in plastic wrap, and allow it to rest and the flour to hydrate on the counter for 30 minutes.
Make the Date Filling
While the dough rests, prepare the date filling.
Place pitted dates or date paste in a medium bowl, and cover with boiling water, and allow dates to soak for 10 minutes. Then transfer dates (discarding the water) into a food processor with the s-shape metal blade. No need to dry the dates. Add the cardamom, and blend on high speed for 3-4 minutes until a very smooth paste forms. The mixture should be smooth but also thick enough that it can be scooped, with a consistency similar to creamy peanut butter. Since date paste is usually drier and thicker, an additional tablespoon of water may be needed to achieve the proper consistency.
Set the date mixture in the refrigerator to chill until you are ready to form the cookies.
Shape the Cookies
Preheat the oven to 350°F. Prepare two parchment-lined baking sheets. Set aside.
After the dough has rested, scoop 1-½ tablespoon portions of dough, roll into balls, and place on a plate or cookie sheet. A #50 cookie scoop works well for this. Keep the dough balls and formed cookies covered with a towel or plastic wrap as you work to prevent dryness.
How to shape the dough WITH a maamoul mold: Take 1 ball of rolled dough, and use the palms of your hands to press the dough into a flat disc about 2” in diameter. Transfer the disc to the maamoul mold, and lightly press in so it fits into the grooves. Spoon 1 teaspoon date filling into the cookie dough cavity. Fold in the dough flaps surround the dates to enclose the filling. Take your finger to smooth out and seal the seams. Flatten out the top of the dough so that the dough fills the cavity of the mold. Put a folded towel just over the rim of the baking sheet (or near the edge of the counter) to protect the pan (or counter). Bang the mold handle against the towel at an angle to release the cookie. Place the shaped cookie onto a parchment lined baking sheet about 1-½ inches apart from other cookies. Repeat with remaining balls of dough.
How to shape the dough WITHOUT a mold: To fill the cookie, flatten a ball of dough with your hands so that the dough is about 2” in diameter. Hold it in the center of your palm, and add 1 teaspoon of date filling into the center, then fold up the dough so that it surrounds and covers the filling. Next, roll the dough into a ball shape. Place onto a parchment lined cookie sheet. Repeat and form the rest of the cookies. Lastly, decorate the cookies by creating designs with the tines of a fork. Press the fork several times all the way around the cookie creating line patterns.
Bake and Cool
Bake for 15-17 minutes until the tops of the cookies are very pale and light in color, and the bottom of the cookies are lightly golden brown. Do not overbake.
Place the pan of baked cookies on a wire baking rack to cool for 10 minutes, then remove the cookies from the pan, and transfer to the wire rack to finish cooling, about 30 minutes.
Sift confectioners powdered sugar over fully cooled cookies as garnish.
Notes
Can substitute floral water with vanilla extract.
Make ahead: Dough and filling can be made ahead and stored in the refrigerator for up to 3 days. Let the dough sit at room temperature for about 1-2 hours before shaping and filling it. Alternatively, you can shape and fill the cookies and keep them raw in the fridge for up to 3 days before bringing to room temperature for 30 minutes and baking them.
How to store: Store cookies in an airtight container at room temperature for up to 5 days.
How to freeze: Freeze baked cookies in an airtight freezer safe container for up to 8 months. Thaw at room temperature for several hours, then dust with powdered sugar before serving.