Maamoul
Buttery Lebanese shortbread cookies stuffed with dates, walnuts, or pistachios and pressed in carved wooden molds for ornate patterns. Delicate, crumbly, and perfect for celebrations or gifting.
- Total time
- 45 min
- Servings
- 24
- Calories
- 145
- Protein
- 2g
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsalted butter, softened to room temperature
- ¼ cup granulated sugar
- ¼ teaspoon fine sea salt
- 2 tablespoons rose water
- 2 tablespoons whole milk
- 1 cup pitted dates, roughly chopped
- 3 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon orange zest, finely grated
- 2 tablespoons confectioners' sugar
Instructions
- 1
Prepare the date filling first so it has time to cool. Place 1 cup of roughly chopped pitted dates in a heavy-bottomed saucepan with 3 tablespoons of unsalted butter over medium-low heat. Stir constantly until the dates break down into a thick paste, about 3-4 minutes—you should see the mixture darkening slightly and pulling away from the sides of the pan.
- 2
Remove from heat and stir in 0.5 teaspoon of ground cinnamon, 0.25 teaspoon of ground cloves, and 0.5 teaspoon of finely grated orange zest. Let the filling cool to room temperature, stirring occasionally—this takes about 10 minutes. The filling should be thick and spreadable, not wet.
- 3
In a large mixing bowl, cream together 0.75 cup of softened unsalted butter and 0.25 cup of granulated sugar using an electric mixer on medium speed for 3-4 minutes, until pale and fluffy. You should see the mixture lighten in color and increase slightly in volume.
- 4
Pour in 2 tablespoons of rose water and 2 tablespoons of whole milk. Mix on low speed for 30 seconds until the liquid is fully incorporated—the dough may look slightly broken at this point, which is normal.
- 5
Sift 2 cups of all-purpose flour and 0.25 teaspoon of fine sea salt together into the wet mixture. Switch to a sturdy wooden spoon or your hands and fold the flour in gently until a soft, cohesive dough forms—do not overmix. The dough should feel like play-dough: pliable but not sticky. If it feels dry, add 1 teaspoon of milk at a time.
- 6
Preheat your oven to 350°F. Line two baking sheets with parchment paper. If you have a traditional wooden maamoul mold (about 2-3 inches long), lightly dust the inside carved surface with flour to prevent sticking. If you don't have a mold, you can use your hands to shape the cookies instead.
- 7
To shape with a mold: Pinch off a walnut-sized piece of dough (about 0.75 inch across) and gently press it into the bottom of the mold cavity, creating a thin shell. Spoon about 0.5 teaspoon of the cooled date filling into the cavity, then pinch off another small piece of dough and press it on top to seal the filling inside. Press down firmly on the handle or lid of the mold—you should feel resistance as the dough is forced into the carved design.
- 8
Tap the mold handle firmly against the edge of a baking sheet so the formed cookie ejects directly onto the parchment—the carved pattern should be visible on the surface. Repeat with the remaining dough and filling, spacing the cookies about 1 inch apart.
- 9
If shaping by hand: Roll a piece of dough about the size of a walnut between your palms to form a ball. Using your thumb, create a small pocket in the center. Fill with about 0.5 teaspoon of date filling, then gently seal by pinching the edges of the dough together. Flatten each ball slightly on the parchment sheet to about 0.75 inch thick.
- 10
Bake on the middle rack of the 350°F oven for 12-15 minutes. The cookies should remain pale or very lightly golden—do not brown them, as maamoul should be buttery and delicate, not crispy or dark. Look for the edges to appear dry and set, but the tops should still look soft to the touch.
- 11
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes—they will firm up slightly as they cool. Transfer to a wire rack and cool completely, about 20 minutes.
- 12
Once completely cool, dust the cookies generously with confectioners' sugar using a fine-mesh sieve. Store in an airtight container for up to 1 week, or freeze for up to 1 month.
Tools you’ll need
- saucepan
- wooden spoon
- large mixing bowl
- electric mixer
- fine-mesh sieve
- measuring cups and spoons
- maamoul wooden mold (optional)
- two baking sheets
- parchment paper
- wire cooling rack
- microplane zester
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