Lebanese Maamoul Cookies

Whether you prefer them crumbly or soft, these Lebanese maamoul cookies are characterized by their rich flavor and the sweet taste of the date, pistachio, or walnut filling.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.

Step 2

In a large bowl, combine flour, semolina, baking powder, powdered sugar, and mahlab. Mix well.

Step 3

Add softened butter or ghee, rose or blossom water, and milk gradually. Using your hands, mix until a soft, moldable, slightly grainy dough forms. The dough should hold together without cracking and should not be sticky.

Step 4

Cover the dough and let it rest at room temperature for 30–60 minutes to allow the semolina to hydrate and improve texture.

Step 5

Prepare pistachio and walnut fillings by mixing ingredients until soft and slightly sticky. Add rose water 1 teaspoon at a time if needed.

Step 6

Form the dough into 2-inch balls. Press your finger into the center of each ball to create a deep pocket. Fill with about 1 inch of date paste or a spoonful of nut filling. Gently seal the dough and roll it back into a smooth ball.

Step 7

Place the stuffed dough into the maamoul mold and press gently with your palm. Tap the mold firmly onto the prepared baking sheet to release the cookie.

Step 8

Repeat with the remaining dough and fillings.

Step 9

Bake for 18–22 minutes, until the bottoms are lightly golden while the tops remain pale. For extra color, increase oven temperature to 375°F for the final 2 minutes if desired.

Step 10

Allow cookies to cool completely, then dust generously with powdered sugar before serving.

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