Mamool Walnut Cookies Recipes

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MA'AMOUL (LEBANESE DATE COOKIES)

After a few phone calls with my mom and grandma, I managed to write a detailed recipe for one of my favorite Lebanese sweets, ma'amoul. They take time to make, but are not very difficult. Wooden ma'amoul molds give them their distinctive decorative shapes.

Provided by LauraF

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 9h35m

Yield 48

Number Of Ingredients 11



Ma'amoul (Lebanese Date Cookies) image

Steps:

  • Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Cover bowl and let dough rest at room temperature, 8 hours to overnight.
  • Pour milk into a microwave-safe bowl. Microwave until just warm, about 15 seconds. Stir in sugar and yeast until dissolved. Let stand until foamy, about 5 minutes.
  • Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. Add more milk or orange blossom water if needed. Cover and let rest for 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats.
  • Sprinkle some flour over the ma'amoul molds and tap out the excess. Pinch off a walnut-sized piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling. Work the edges with your fingers so the sides are even and fairly thin. Drop in a piece of date paste and pinch dough over it to seal.
  • Place cookie into the mold cavity seam-side up. Press down so that the top is flush with edges of the mold. Trim off any excess dough. Invert the mold and tap it against your work surface to release the cookie. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.
  • Bake in the preheated oven, 1 baking sheet at a time, until edges and bottoms are golden but tops are still mostly pale, about 15 minutes.
  • Sift powdered sugar over the cookies while still slightly warm. Let cool completely. Store in an airtight container at room temperature.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 4.4 g, Cholesterol 11.1 mg, Fat 4.3 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 2.7 g, Sodium 25.1 mg, Sugar 2.1 g

2 cups semolina flour
1 cup all-purpose flour
½ teaspoon ground mahlab
½ teaspoon salt
1 cup clarified butter, at room temperature
5 tablespoons milk
2 tablespoons white sugar
1 teaspoon active dry yeast
4 tablespoons orange blossom water, or more as needed
10 tablespoons date paste (such as Ziyad®), cut into small pieces
2 tablespoons powdered sugar, or to taste

MAMOOL WALNUT COOKIES

Provided by Rawia Bishara

Categories     Cookies     Dessert     Bake     Walnut     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 3 1/2 dozen cookies

Number Of Ingredients 18



Mamool Walnut Cookies image

Steps:

  • Make the filling: In a large bowl, combine the nuts with the butter, rose water, orange blossom water, sugar, cinnamon and cloves; stir to thoroughly coat the nuts. Set aside.
  • Make the dough: In a large bowl, combine the semolina, farina and flour. Sprinkle the mastic and mahlab over the dry ingredients. Make a well in the middle of the dry ingredients and add the yeast and sugar to the well. Add 3 tablespoons warm water to the yeast mixture and let sit until it begins to foam, about 1 minute. Pour in the milk and, with a fork, gradually mix the wet and dry ingredients together until a dough forms.
  • Transfer the dough to a clean work surface and knead until it is pillow soft and workable. If the dough becomes too stiff to work with, gradually sprinkle in water to bring it to a workable consistency. Return the dough to the bowl and set aside on the counter for 1 hour, covering the bowl with a clean kitchen towel to prevent the dough from drying out as you shape the cookies.
  • Preheat the oven to 370°F. Prepare two baking sheets with parchment paper.
  • Place about 3 tablespoons dough in the palm of one hand and use the other palm to roll it into a ball. Make an indentation in the ball with your finger. Spoon 1 1/2 tablespoons of the nut mixture into the indentation, then bring the edges of the dough up around the filling. Pinch the edges all around to seal in the filling. Flip the cookie over into the other hand, seam-side down, and gently press until the seam side is flattened. Place the cookie on a prepared baking sheet and repeat with the remaining dough.
  • Bake until the cookies are pale blond, 12 to 15 minutes. Transfer to a wire rack to cool. The cookies can be stored at room temperature for 2 days; they will keep in an airtight container in the refrigerator up to 2 weeks or in the freezer up to 3 months. Before serving, dust liberally with confectioners' sugar.

For the Filling
3 pounds pistachio or walnuts, shelled and coarsely chopped
3 tablespoons butter, ghee or corn oil
3 tablespoons rose water
3 tablespoons orange blossom water
1 cup superfine sugar
1/2 teaspoon ground cinnamon
Pinch ground cloves
For the Dough
2 pounds fine semolina flour
1 pound white farina
1 pound all-purpose flour
1 tablespoon mastic
1 tablespoon mahlab
1 teaspoon active dry yeast
1 tablespoon sugar
2 cups milk or orange blossom water
Confectioners' sugar for dusting

MAAMOUL: STUFFED DATE-ORANGE COOKIES

These buttery date-filled cookies with hints of orange zest are a beloved part of holiday traditions throughout the Middle East. We left out the semolina flour typically used and whipped up three mouthwatering fillings made from dried fruits and nuts.

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 20 cookies

Number Of Ingredients 19



Maamoul: Stuffed Date-Orange Cookies image

Steps:

  • Dough: Preheat the oven to 325 degrees F.
  • To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl.
  • Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet.
  • Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling.
  • Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again.
  • Apricot Golden Raisin Nut Filling:
  • Puree in a food processor until evenly combined.
  • Quince-Walnut Filling:
  • Puree in a food processor until evenly combined.

1/2 pound pitted soft Medjool dates
2 tablespoons water
Pinch fine salt
1/4 cup finely chopped crystallized ginger
1/2 teaspoon finely grated orange zest
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon confectioners' sugar, plus about 1/2 to 2 cups more for dusting
Pinch fine salt
1/2 cup unsalted butter (1 stick), plus 2 tablespoons
2 tablespoons neutral flavored oil, such as canola
1/4 cup milk
1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted)
1/3 cup golden raisins
3 tablespoons apricot jam
Pinch fine salt
1/2 cup walnuts, toasted
1/3 cup quince jam
Pinch fine salt

MA'AMOUL (NUT-FILLED COOKIES)

Provided by Joan Nathan

Categories     Cookies     Food Processor     Nut     Bake     Hanukkah     Purim     Walnut     Fall     Cinnamon     Butter

Yield Makes 35 - 40 cookies

Number Of Ingredients 11



Ma'amoul (Nut-filled Cookies) image

Steps:

  • 1. For the dough, place the flour, semolina, margarine, and oil in a food processor equipped with a steel blade. Add the water gradually, pulsing until a soft dough is formed. Cover and set aside for 10-15 minutes in the refrigerator.
  • 2. For the filling, combine the walnuts with the cinnamon and sugar.
  • 3. Preheat the oven to 350 degrees.
  • 4. Either use the ma'amoul mold described above or take a piece of dough about the size of a walnut. Roll it into a ball and hollow out the center. Inside, place a heaping teaspoon of walnut filling. With your hands, mold the dough closed.
  • Continue with the rest of the dough.
  • 5. Place the cookies on an ungreased cookie sheet. With the tines of a fork or tweezers with a serrated edge, make designs on the top of each cookie, being sure not to penetrate the crust.
  • 6. Bake in the oven for about 30 minutes. Do not brown; the cookies should look white. Cool. When hard, roll in confectioners' sugar.

Dough:
2 1/2 cups unbleached all-purpose flour
1/2 cup semolina flour
10 ounces (2 1/2 sticks) pareve margarine or 1 pound (2 sticks) butter
2 teaspoons vegetable oil
1/4-1/2 cup water
Confectioners' sugar
Filling:
1 1/2 cups roughly ground walnuts
1 teaspoon cinnamon
1/2 cup sugar

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