Date-Stuffed Maamoul Cookies (Nut-Free)
A delightful twist on traditional Maamoul cookies, these date-stuffed treats are made without nuts, perfect for those with allergies. The semolina dough is subtly sweet and crumbly, complementing the rich date filling.
Ingredients
- 2 cups Fine Semolina Flour
- 1 cup All-Purpose Flour
- 1 cup Unsalted Butter, softened
- 0.5 cup Powdered Sugar
- 2 tablespoons Orange Blossom Water
- 3-4 tablespoons Milk
- about 450 g Medjool Dates, pitted
- 1 teaspoon Ground Cinnamon
- 1 tablespoon Unsalted Butter (for date filling)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine semolina flour, all-purpose flour, softened butter, and powdered sugar. Mix until the mixture resembles coarse crumbs.
- 2Add orange blossom water and gradually add milk, mixing until a smooth dough forms. Cover and let it rest for at least 30 minutes.
- 3While the dough rests, prepare the date filling. In a saucepan, combine pitted dates, cinnamon, and butter. Cook over low heat, stirring constantly, until the dates soften and form a paste.
- 4Preheat oven to 175°C.
- 5Divide the dough into small, equal-sized balls. Flatten each ball and place a small amount of date filling in the center.
- 6Shape the dough around the filling to form a cookie. You can use a Maamoul mold or simply shape them by hand.
- 7Place the cookies on a baking sheet lined with parchment paper.
- 8Bake for 18-20 minutes, or until the cookies are lightly golden.
- 9Let the cookies cool completely on a wire rack before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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