WebMaamoul are buttery date filled middle eastern cookies that will melt in your mouth and are utterly scrumptious. Naturally sweetened …
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WebMaamoul Cookies are melt in your mouth, date filled cookies that are low in sugar but robust in flavor. Yield: 20 (2 inch) …
WebMaamoul Cookies: the most decadent date filled cookies! Total time: 45 Min Difficulty: Low Serves: 12 people By Cookist 14 …
WebHow to make maamoul In a deep bowl add flour, semolina, mahlab, and a dash of salt. Mix everything well together. Add the melted …
WebPreheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats. Sprinkle some flour over the ma'amoul molds and tap out the excess. Pinch off a walnut …
WebFor the date filling: 10 ounces date paste (also known as “baking dates”) or 10 ounces fresh pitted dates plus 1 tablespoon unsalted butter Directions Step 1: Clarify the butter Maureen Abood for Taste of …
WebDirections Step 1 Dough: In a small bowl, stir yeast and 1/2 teaspoon sugar into warm water; let stand until bubbly, about 5 minutes. Step 2 In a large bowl, whisk together flours, mahleb, salt, mastic, and remaining 1/2 cup …
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WebRoll the ball so the filling is fully coated with dough. Shape the balls using a maamoul mold. Put the dough inside the maamoul mold and pack well, turn the mold …
WebMaamoul is a buttery pistachio, date or walnut filled semolina cookie. Subtly scented with orange blossom, so decadent it scrumptiously melts in your mouth. Ingredients Scale 1 ⅓ cup semolina …
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WebIn a bowl, combine the date paste, cinnamon and cardamom. Having the date mixture at room temperature will make it easier to mix. But if it still isn’t soft enough, you can add a little hot water to make it more …
WebMa’amoul cookies (aka Maamoul) feature a sweet spiced date filling stuffed into a rich, buttery, crisp cookie that’s somewhat similar to shortbread. Different cultures …
WebTo make the filling, combine the dates, water, and salt in a saucepan over medium-low heat. While the dates cook, mash and stir them until they have broken …
WebMaamoul are semolina cookies, typically filled with pistachios, walnuts or fruit, such as dates or figs. Many people associate them with Egyptian kahk cookies, but …
WebPut the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until …
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WebFor the date filling: Put the baking dates, ghee, cinnamon and cardamom in a medium bowl and mix with a spoon until the ghee and spices are combined well with the dates. Rub …
WebDirections. In a large bowl, place the flour, semolina, 6 tablespoons of the sugar, the mahleb powder and the powdered or ground anise and stir. Add the melted …
WebMaamoul date cookies are buttery date filled Lebanese MOONCAKE cookies (Naturally sweetened with dates) that will melt in your mouth. They are popular at Eid
Maamoul are buttery date filled middle eastern cookies that will melt in your mouth and are utterly scrumptious. Naturally sweetened with dates these have minimal added sugar. They are popular at Eid, Christmas and other holidays. As good as my other holiday cookies - Baklava, Persian Chickpea Cookies and Vanillekipferl (Crescent Cookies).
Using a sieve dust some confectioner's sugar or a combination of the sugar with some almond meal. Store the Maamoul cookies in an airtight container. If using dates that are not very soft, then place the chopped dates and add some water in a saucepan (start with 2 tablespoons water and add as needed). Dry dates may require more water.
Press dough and date filling into a maamoul mold. (If you do not have one, flatten the dough and filling until it resembles a filled cookie.) Place on a baking sheet. Bake Maamoul until edges are browned, five to ten minutes. Remove from oven when done and cool on the tray before moving the Maamoul to a cooling tray. Nutrition Per Serving
Place the Maamoul cookies, smooth side up (for hand shaped cookies) or the patterned side up (for cookies made using mold), on a large baking sheet. Make sure to space them one to two inches apart. Bake for 15 to 20 minutes. Do not let the cookies over bake or turn too brown.