Maamoul

Instructions

1. Prepare the dough
   In a large bowl, mix the semolina flour and all-purpose flour. Add the melted butter and oil, then rub the mixture between your palms until well incorporated. Cover with plastic wrap and let rest at room temperature for 30 minutes.
2. Activate the dough
   Dissolve the sugar and yeast in warm milk, then add orange blossom water. Pour this mixture over the flour mixture and knead until a soft, pliable dough forms. Cover and let rest for another 30 minutes.
3. Prepare the date filling
   In a small saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped dates, cinnamon, and cardamom. Stir continuously until the dates soften and form a paste, about 5-7 minutes. Remove from heat and let cool completely.
4. Shape the cookies
   Take a walnut-sized piece of dough and form it into a ball. Use your thumb to make a deep indentation, then shape it into a cup. Fill with a teaspoon of date filling, then carefully close the dough around the filling. Shape into an oval or round shape, depending on preference.
5. Decorate the cookies
   Press each filled cookie into a specialized maamoul mold (if available) or create decorative patterns using a fork or toothpick. Place the cookies on a parchment-lined baking sheet, leaving about 1 inch between each cookie.
6. Bake to perfection
   Preheat your oven to 350°F (180°C). Bake the cookies for 12-15 minutes until they're lightly golden on the bottom but still pale on top. Be careful not to over-bake as they should remain pale.
7. Cool and serve
   Allow the cookies to cool completely on the baking sheet. Once cooled, dust generously with powdered sugar. Store in an airtight container at room temperature for up to 2 weeks.