Maamoul

Ingredients

• 2 cups (250 grams) all-purpose flour
• 1 cup (225 grams) unsalted butter, softened to room temperature
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (60 milliliters) milk or water
• 1 teaspoon (5 milliliters) rose water or orange blossom water
• 1/2 teaspoon (2.5 grams) ground mahlab (optional but traditional, or substitute with 1/4 teaspoon almond extract)
• 1/4 teaspoon (1.25 grams) salt
• 1 1/2 cups (250 grams) pitted dates, finely chopped
• 1 cup (120 grams) walnuts, finely ground or minced
• 2 tablespoons (30 grams) unsalted butter
• 1 teaspoon (5 grams) ground cinnamon
• 1/2 teaspoon (2.5 grams) ground cloves
• 2 tablespoons (30 milliliters) rose water, divided
• Whole clove or pistachio for pressing (optional garnish)

Instructions

1. Prepare the dough by creaming together 1 cup softened butter and 1/4 cup sugar in a large mixing bowl until the mixture becomes light and fluffy, approximately 3-4 minutes of beating.
2. Add rose water or orange blossom water and mahlab to the butter mixture, then gradually add the flour and salt while mixing until a soft, pliable dough forms that holds together but is not sticky; if it feels too dry, add milk one tablespoon at a time.
3. Knead the dough gently by hand for 2-3 minutes until it becomes smooth and cohesive, then cover with plastic wrap and let it rest at room temperature for 30 minutes.
4. While the dough rests, prepare the filling by heating 2 tablespoons butter in a medium skillet over low heat, then add the chopped dates, ground walnuts, cinnamon, cloves, and 1 tablespoon of rose water, stirring constantly for 3-4 minutes until the mixture becomes thick and uniform; remove from heat and let cool to room temperature, then add the remaining 1 tablespoon rose water.
5. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Take a piece of dough about the size of a walnut (approximately 1 inch or 2.5 centimeters in diameter), flatten it in your palm, place about 1 teaspoon of filling in the center, fold the edges over the filling, and gently roll into a smooth ball between your hands.
7. If using a maamoul mold (tabi), dust it lightly with flour, press the dough ball firmly inside the mold, tap the mold against the baking sheet to release the cookie with its pattern intact; alternatively, press each ball with the bottom of a glass or your thumb to flatten slightly and create simple indentations.
8. Place maamoul cookies on prepared baking sheets about 1 inch (2.5 centimeters) apart, and optionally press a whole clove or pistachio piece into the top center of each cookie for decoration.
9. Bake for 15-18 minutes until the cookies turn pale golden on the bottom and edges but remain white or very pale on top—they should not brown significantly as they continue cooking slightly after removal from the oven.
10. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely; store in an airtight container with parchment between layers for up to one week.