Date-Stuffed Ma'amoul Cookies (Dairy & Egg-Free)

Ingredients

• 2 cups Semolina Flour
• 1 cup All-Purpose Flour
• 1 cup Vegan Butter
• 2 tablespoons Orange Blossom Water
• 1 cup Date Paste
• 1/2 teaspoon Ground Cinnamon
• 1/4 cup Water
• 1 teaspoon Baking Powder

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Semolina Flour, the 1 cup of All-Purpose Flour, and the 1 teaspoon of Baking Powder.
2. 2Add the 1 cup of Vegan Butter to the dry ingredients. Use your fingertips to rub the vegan butter into the flours until the mixture resembles coarse crumbs.
3. 3Pour the 2 tablespoons of Orange Blossom Water and the 1/4 cup of Water into the mixture. Mix gently until a cohesive dough forms.
4. 4In a separate small bowl, combine the 1 cup of Date Paste with the 1/2 teaspoon of Ground Cinnamon. Mix them together until well combined.
5. 5Take a small portion of the dough, about 1 tablespoon, and flatten it into a disc approximately 5.08 cm (5 cm) in diameter. Place about 1 teaspoon of the date filling in the center of the dough disc, then carefully fold the dough over the filling and seal the edges tightly to enclose it. Gently shape the cookie with your hands or press it into a ma'amoul mold to create a decorative pattern.
6. 6Preheat your oven to 175°C. Line a baking sheet with parchment paper, then arrange the shaped cookies on the lined baking sheet, leaving a little space between each.
7. 7Bake the cookies in the preheated oven for 20 minutes, or until their edges are lightly golden brown and the cookies feel firm to the touch.
8. 8Carefully remove the baking sheet from the oven and let the cookies cool completely on the sheet before moving them. This allows them to firm up and prevents crumbling.

Substitutions

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