Lebanese Maamoul Cookies

Step 1

Set the oven to 375°F and wait for the indicator light to turn off, about 10 minutes, so the oven is fully preheated.

Step 2

Pour the softened butter into a medium bowl and stir with a wooden spoon until it looks smooth and creamy, about 1 minute.

Step 3

Add the semolina, flour, orange blossom water, and salt to the butter, then stir with the wooden spoon until the mixture looks like wet sand with no dry pockets.

Step 4

Place a handful of the dough mixture (about the size of a ping-pong ball) on the cutting board and flatten it with your palm into a thin disk, roughly 2 inches across.

Step 5

Place about 1 teaspoon of chopped dates in the center of the disk, then fold the dough up and around the dates so they are completely enclosed.

Step 6

Gently roll the filled dough between your palms into a smooth ball, then press it lightly with your thumb on one side to create a gentle indent.

Step 7

Place the cookie seam-side down onto an ungreased baking sheet, then repeat the flattening, filling, and rolling steps with the remaining dough until all cookies are formed.

Step 8

Slide the baking sheet into the preheated oven and bake for 12–15 minutes, until the tops and bottoms turn the color of light honey, checking at 12 minutes.

Step 9

Remove the sheet from the oven and let the cookies cool on the sheet for 5 minutes so they firm up, then transfer them to a cooling rack or plate.