Tu Bishvat has arrived — the holiday of ma’amoul — and how I love these cookies. Adding semolina to the dough makes it especially crisp, and when paired with the naturally sweet date filling, it becomes one of the most successful cookies there is.
The beautiful shape of ma’amoul is created using a special mold or ma’amoul pincers, both easy to find in markets and specialty shops. If you don’t have one, simply roll the cookies into balls — they’ll still be delicious.
Ingredients (about 40 cookies):
- 150 grams semolina
- 250 grams white flour
- 200 grams softened butter
- 1/2 teaspoon baking powder
- Pinch of salt
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons orange blossom water or rose water
- (or a drop of extract plus 2 tablespoons water)
- For the filling: 250 grams vacuum‑packed dates
- For dusting: powdered sugar
Instructions:
- Place all dough ingredients in a bowl and knead by hand into a smooth ball (or use a mixer fitted with a paddle attachment). Wrap the dough in plastic and refrigerate for at least 4 hours.
- Preheat the oven to 170°C (340°F). Convection setting is fine.
- Remove the dough from the refrigerator. Tear off a small piece and roll into a ball about 3–4 cm (1.5 inches) in diameter.
- Press a small indentation into the center with your finger. Add a small amount of date filling (knead the dates slightly if they’re firm). Seal the dough and roll back into a ball.
- Use a mold or pincers to shape, if desired, and place on a baking sheet. Repeat with remaining dough.
- Bake for 13–15 minutes, until the bottoms are lightly golden.
- Remove from the oven and let cool. Dust generously with powdered sugar — and keep snacking.