I was a kid when I first tried these cookies and they have remained a favorite of mine. They sell them at Middle Eastern bakeries known as Maamoul, and can be filled with date, walnuts or pistachio filling, you can also find them in packaged boxes at the grocery store.
I experimented with the recipe a couple of times until I got it just the way I like it. I used my elma kurabiye apple-filled-cookies as a starting point and went from there. The addition of semolina is what makes these cookies stand out from your regular butter cookie; it gives it a bit of texture and flavour, and traditionally that is what is used.
I use fine semolina so it doesn’t have to become moistened; it combines perfectly with the flour, so there isn’t as much texture but the flavour shines through, and you can tell it isn’t just plain flour.
You will need a wooden mold if you want them like this, you can find the molds at a Middle Eastern store. They have different designs for different fillings. I just use this one for every kind of filled cookie. You can use other tools in the kitchen if you can’t find a mold, such as the bottom of a etched glass which will give a design to the cookies, just wrap up the date ball in the dough and flatten it out with the glass. Or use what you have to mold and shape it, even moon cake molds work.
What you will need for date filling:
- 1 pkg 375 g date paste
- 1/4 cup water
- 1 tsp butter
- 1 tbsp sugar
- pinch of cinnamon
In a saucepan, add in the water and butter and bring to a boil. Stir in the date paste and pinch of cinnamon and combine until it turns into a [paste].
What you will need for cookie dough:
- 3/4 cup unsalted butter (softened)*
- 1/4 cup vegetable shortening*
- 1/2 cup semolina/irmik
- 2 cups flour
- 1 egg yolk
- 1 heaping tbsp yogurt
- 1/4 tsp baking powder
- 1/2 cup sugar
Cream together the butter, shortening, and sugar. Add in the egg yolk and yogurt. Mix in the flour, baking powder and semolina until it turns into cookie dough.
To assemble, you can use butter or oil in the palm of your hands to shape the date paste into balls so it doesn’t get sticky. This also helps to shape the cookie dough.
Below are pictures to show you how I make it. I make about 30 to 32 balls of each date and cookie dough. I find it easier to form the cookies in the mold. I use plastic wrap to help shape and mold them as seen in the photo below.
I use parchment paper for the pan but it shouldn’t stick as it is a dry dough, not a sticky one, but I like to be careful (and less clean up).
Place cookies on a baking sheet and bake at 375 for 10 minutes if your cookies are thinner and up to 13 to 15 if they are thicker, the bottom will brown and tops will remain slightly pale, check on them.
My oven has gone wonky, so I started to bake them at 350 degrees for 12 minutes, so experiment with your oven and see what temperature and time works best for you.
Dust with icing sugar if desired once partly cooled.
**If you want a even softer cookie, use 1/2 cup vegetable shortening and 1/2 cup butter.