Date-Stuffed Maamoul Cookies (Soy-Free)

Ingredients

• 2 cups All-purpose flour
• 1/2 cup Semolina flour
• 1 cup Unsalted butter, cold and cubed
• 1/4 cup Powdered sugar
• 2 tablespoons Orange blossom water
• 1 tablespoon Rose water
• 1/2 teaspoon Ground mahlab (optional)
• 1 pound Medjool dates, pitted
• 1/2 teaspoon Ground cinnamon
• 1/4 teaspoon Ground cardamom
• 1 tablespoon Ghee or clarified butter
• 2 tablespoons Powdered sugar, for dusting

Instructions

1. 1In a large bowl, combine all-purpose flour, semolina flour, powdered sugar, and mahlab (if using).
2. 2Rub the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
3. 3Add orange blossom water and rose water. Mix until a dough forms. Cover and let rest in the refrigerator for at least 2 hours.
4. 4Meanwhile, prepare the date filling: In a saucepan, combine the pitted dates, cinnamon, cardamom, and ghee. Cook over low heat, stirring constantly, until the dates soften and form a paste.
5. 5Preheat oven to 350°F (175°C).
6. 6Take a small amount of dough and flatten it in your palm. Place a small amount of date filling in the center.
7. 7Shape the dough around the filling to form a ball. You can use a maamoul mold to create a decorative pattern, or simply press with a fork.
8. 8Place the cookies on a baking sheet lined with parchment paper.
9. 9Bake for 15-20 minutes, or until lightly golden.
10. 10Let the cookies cool completely on the baking sheet before dusting with powdered sugar.

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