Ingredients
Maamoul Dough
- 6 cups All-purpose Flour
- 1/2 cup Powdered Sugar
- 1/4 cup Milk Powder (e.g., Nido or Carnation)
- 2.5 tbsp Ma’amoul Spice (also called Cookie Spice or Kaek Spice)
- 2 tbsp Ground Anise
- 2 tsp Ground Mahlab
- 1/2 tsp Ground Mastic
- 3 cups Semi-melted unsalted Butter (such as Crisco butter flavor; microwave 1 min 20 sec for desired consistency)
- 1 cup Water (start with 3/4 cup and gradually add as needed)
Date Filling
- 36 oz Baking Date Paste
- 1.5 tbsp Ground Cinnamon
- 1 tbsp Ground Anise
- 1 tbsp Butter, room temperature (preferably Crisco butter flavor)
Topping
- Powdered Sugar, to your preference
Instructions
- Prepare the Date Filling: In a small bowl, mix the baking date paste with ground anise, ground cinnamon, and room temperature butter until well combined. Form the mixture into teaspoon-sized balls and set aside. These can be made a day in advance and refrigerated.
- Make the Dough: In a large bowl, combine the all-purpose flour, powdered sugar, milk powder, ma’amoul spice, ground mahlab, ground mastic, and ground anise. Stir thoroughly to blend the dry ingredients.
- Incorporate Butter: Add the semi-melted butter to the dry ingredients. Use your hands to gently rub and mix the ingredients by pressing between your palms, avoiding kneading to keep the texture delicate.
- Add Water and Form Dough: Gradually add water starting with 1/2 cup, mixing by hand as before, add the remaining water, and continue mixing until the dough is soft and pliable but not crumbly. Add water in small increments if needed. Cover the dough with a towel to prevent drying as you work.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Shape Cookies: Take about one tablespoon of dough and shape it into a small bowl in the palm of your hand. Place one date ball inside and wrap the dough fully around to enclose the filling. Flatten and shape into a round cookie. Use a mini dowel or the back of a clean new pen to pierce a small hole in the center.
- Decorate Edges and Tops: Use clippers or tongs to create decorative patterns on the edges and surface of each cookie for traditional Ma’amoul designs.
- Bake the Cookies: Arrange the cookies on the prepared baking sheet and bake for 15-18 minutes until the bottoms turn lightly browned.
- Broil for Color: Switch oven to broil and broil the top of the cookies for about 1 minute until lightly colored. Watch carefully to avoid burning.
- Cool and Finish: Allow cookies to cool completely on a rack. Once cooled, dust generously with powdered sugar.
- Storage: Store the powdered sugar-topped Ma’amoul in an airtight container for 1-2 weeks to maintain freshness.
Notes
- You can prepare the date filling balls a day ahead and refrigerate them for convenience.
- Adjust water gradually while mixing the dough to achieve a soft and pliable texture without being sticky or crumbly.
- Use a microwave-safe bowl to semi-melt butter precisely for easier mixing.
- Watch cookies closely during broiling as they can burn quickly.
- Traditional spices like mahlab and mastic add authenticity and unique flavor but may be substituted or omitted if unavailable.
- Make sure to cover the dough while shaping cookies to prevent drying out.
- Ma’amoul is best enjoyed fresh but keeps well stored airtight for up to two weeks.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
