Maamoul (Lebanese Date Cookies)

Step 1

Preheat the oven to 350°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.

Step 2

In a small bowl, stir together the chopped dates, walnuts, cinnamon, and a pinch of salt until evenly mixed. Set aside.

Step 3

Pour the flour and semolina into a large bowl and stir together with a wooden spoon until combined.

Step 4

Add the softened butter to the flour mixture and use your fingertips to rub the butter into the flour, working for about 3 minutes, until the mixture looks like breadcrumbs and holds together when squeezed.

Step 5

Add 0.25 teaspoon salt and knead the dough gently in the bowl for 2 minutes with your hands until it comes together into a smooth, cohesive ball.

Step 6

Pinch off a piece of dough about the size of a walnut and roll it between your palms into a ball.

Step 7

Push your thumb into the center of the ball to create a small pocket, then spoon about 0.5 teaspoon of the date filling into the pocket.

Step 8

Gently pinch the dough closed over the filling, then roll it back into a smooth ball in your hands.

Step 9

Place the ball on a parchment-lined baking sheet and use the bottom of a fork to gently press a crosshatch pattern into the top, creating a traditional maamoul imprint.

Step 10

Repeat steps 6 through 9 with the remaining dough and filling until you have filled and shaped all the cookies.

Step 11

Slide the baking sheet into the oven and bake for 20 to 25 minutes, until the tops are very lightly golden and the edges look slightly darker than the center.

Step 12

Remove the baking sheet from the oven and place it on a heat-safe surface to cool for 5 minutes, then transfer the cookies to a wire rack to cool completely.