For those that do not have a cookie mold, my (Lebanese) grandmother made a similar cookie around Christmas every year, except they were called “half moon cookies” to us. Pour in the milk and, with a fork, gradually mix the wet and dry ingredients together until a dough forms. Your input will be greatly appreciated. Thanks to you, I now know the wooden tool I found in my recently-passed Gram’s kitchen (that I was sure was a strange looking juicer) is actually the mold for my favorite cookies! Place the filled and shaped cookies onto a parchment-lined baking sheet, 1 inch apart. Really nice recipe, thank you! Place the cookie on a prepared baking sheet and repeat with the remaining dough. The dough also freezes well and makes it so nice to be able to make a few dozen at a time. I’ll try your recipe – I am sure it will be a success if I bake them right. Sift in the flour and gently incorporate it into the butter with a wooden spoon. Tazah Maamoul Date Cookies 16 Pieces Individually Wrapped 3.7 out of 5 stars 16. A few tries will tell you how much to use). To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 … But then perhaps the most crucial aspect of making ma’moul—releasing the cookies from the molds—was a real attraction: Dust the mold with flour, fill it with a nut-stuffed ball of dough to make the impression, then slam the mold face down against the (sturdy) table two or three times, until the cookie comes out. Spoon 1 1/2 tablespoons of the nut mixture into the indentation, then bring the edges of the dough up around the filling. 53 % 13g Fat. I add cinnamon to my walnut mixture. Any chance you could supply that as another option in the Mo’moul recipe? It’s the only way to tell the difference…. Inside, place a heaping teaspoon of walnut filling. Al Bohsali Maamoul Mix 24 pc. Thanks. Flip the mold over and hit the edge with a hard surface to get the maamoul piece out. The substitution of whiskey and juice of a real orange seems like a perfect combination for a holiday treat. 13 / 67g left. Bake until the cookies are pale blond, 12 to 15 minutes. Would you also share the version with whiskey and orange? Do you have any suggestions for sources for buying the molds? Thank you!! My name is Hilda and I am Lebanese but I’m not your Aunt! Hala, thanks so much—there are many traditional recipes for the semolina; my family and some of my old-school cookbooks use flour, which I hope you enjoy trying! Great recipe! clarified butter, cool room temperature, plus a few tablespoons all-purpose, unbleached four. Teresa, thanks–I’m working on offering a great mold at Maureen Abood Market. Suha's Dishes 288,337 views 26:14 Line two heavy baking sheets with parchment or Silpats. Close it then press it inside the wooden maamoul mold. A treasure. The oval is traditionally pistachio, and the flat circle, dates! It kept sticking to the mold Place about a teaspoon of the walnut filling in the center of the dough, then fold it over like a crescent and seal the edges. I’m so disappointed that I’m going to miss your presentations at Zingerman’s in May. Repeat with remaining dough and filling, arranging cookies about 1-inch apart on sheets. I made some with pecans using the shallow date mold so no one confuses them with the walnut one — they taste great. Mix well using your hands until the … I will only use “mahlab” instead of vanilla. Love the recipes! Hi Alisha–interesting question. Pecan also sounds delicious…thank you! Sift confectioner’s sugar over the cookies lightly while they are still warm, and then again when they are room temperature. Place the Maamoul cookies, smooth side up (for hand shaped cookies) or the patterned side up (for cookies made using mold), on a large baking sheet. She made them by flattening out a small disk of dough – maybe about palm-sized – placing the filling on one half of the disk and then folding the other half over and crimping down with a fork. Do the molds need to be seasoned at all before using them? My mother always dipped the cookies in a simple syrup, while warm. Nice stuff although I am familiar with the most as I am Lebanese living in an Arab country and of course visiting Lebanon few times a year. Thank you very very much for your words. i LOVE these cookies! Place about 3 tablespoons dough in the palm of one hand and use the other palm to roll it into a ball. The mahleb is very good in this! 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. What’d you do today? I will try again Ma'amoul (Middle Eastern Easter cookies) طريقة تحضير المعمول الناجح بالخطوات والتفاصيل الدقيقة - Duration: 26:14. Work clarified butter … Stretch the dough a little to get the dough over the nuts to seal. Oh, not much, just worked. She stuffed hers with chopped dates. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Fill it with 1 tablespoon of the walnut mixture. Sodium 2,229g. Sorry for the links, will keep you posted! Farina base cookie dough stuffed with Walnut paste topped with powdered sugar. If you opt to use pistachios, soak them for 30 minutes, then drain them to help maintain their gorgeous green color. After baking, would pour simple syrup over. https://ediblemichiana.ediblecommunities.com/recipes/maamoul-cookies 36 % 20g Carbs. Make an indentation in the ball with your finger. Both placed the flattened dough over the mold before stuffing with the nut mixture. Daily Goals. I would be curious if anyone else had these cookies with dates instead of nuts. I didn’t have much luck with the links in your article about the cookies, probably because they are old links. Can’t wait to make some using it to honor her memory. They may be in the shape of balls, domed or flattened cookies. Gently nestle the stuffed dough, seam-side up (facing you), into the mold cavity. You can add milk very sparingly to get the dough back to a softer consistency if needed. I enjoyed reading about your maa’moul recipe. Store them in an airtight container, where they will stay nice for at least one week. Hi Eva–thanks so much. Get your hands into the dough and knead it for a minute or two. Hi! Best regards. so beautiful, lovely memory evoking treasures. Easy to make, the dough comes together in less than 15 minutes. Maybe when I dust them with icing sugar that will work. ma'moul molds at my online shop here. What a great recipe you have from your mother, and I love how everyone baked together! I will try this week the Fatayer Dice the butter into small pieces - I do … Place the semolina, flour, sugar and mehleb into a large bowl. 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. If making pistachio or walnut maamoul. 115 / 2,000 cal left. Instead of the molds, they would shape the dough in a long rectangle, fill with the nuts, cut on a diagonal, use a special tool for the design, then bake. They can either be decorated by hand or be made in special wooden molds. Text © 2014 by Rawia Bishara; photography © 2014 Peter Cassidy. Transfer to a wire rack to cool. Make sure to space them one to two inches apart. I would really like to try these cookies. Stuff with desired filling so it comes 3/4 of the way up and close carefully, rolling smooth. I’ve got lots of those. This is a hand-carved wooden mold that is perfect for making maamoul, a traditional Middle Eastern pastry stuffed with dates, pistachios or walnuts. If the dough becomes too stiff to work with, gradually sprinkle in water to bring it to a workable consistency. Coat the interior of a wooden ma’amoul mold with flour, knocking out the excess. i only wish i had some of my great gramma severina’s wooden ones she only brought her recipes & her baking gadgets & a small bag of clothes when she & my great grampa came through ellis island from etne, norway and as always i LOVE your words, your passion, & your photos <3 tammy. I have never had these. Hope that helps a reader who may not have the required tool! The mold should be well-floured for each cookie so they release, and once you make even one cookie the flour will stick nicely. Serving Size : 25 g. 115 Cal. Baking Maamoul I am looking forward to my holidays to practice. You might also clean the mold, then brush it with oil before shaping the cookies. She and her sisters would get together every Christmas to make them to hand out to friends and family. 71 / 2,300g left. Make the filling by processing the nuts until they are nearly-finely ground. The ingredients and preparation may be elementary, but shaping maamoul cookies … Of course, using them will not impact the taste of the cookie, but they will make a pretty design on top. My family came from Syria. A lot. Keep the maamoul cool, then using a strainer sprinkle the icing sugar above the maamoul with walnuts and pistachio fillings. I press some dough in and take it out to get new molds oily at the start. … I made the cookies ….with dates (using cookbook recipe) just last week. Clarify the butter using this method, or melt the butter over low heat, let it rest in the pot until the solids fall to the bottom, then strain through a fine strainer. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Flour the palm of your hand to prevent the dough from sticking, and flatten the dough in your palm to make a small (about 2-inch) round. Your email address will not be published. Chill the dough for 30 minutes. Only need 1-2 wacks on the board & sugar doesn’t clog the design the way flour does. Fitness Goals : Heart Healthy. I am sure this Ma’moul is another story. MO!!!!!!! To fill and mold the cookies, take a piece of dough about the size of a walnut (1 ounce), squeezing and shaping into a rough ball. Be sure to bring the butter to cool room temperature for this recipe. Before serving, dust liberally with confectioners' sugar. To avoid them getting stuck in the mold, I press the flattened dough onto a pastry board covered with sugar. Walnut Maamoul $3 a semolina butter-cookie filled with crushed walnuts, baked to a golden perfection and showered with powdered sugar Flip the cookie over into the other hand, seam-side down, and gently press until the seam side is flattened. I would love to try the Scandanavian molded cookies.Your grandmother was smart to bring the recipes!! Everyone goes wild for these cookies. In a small bowl, combine the nuts with 3 tablespoons of sugar and 1 teaspoon orange blossom water, using your fingers to evenly distribute everything. I love the beat-up recipe written out on paper. Save my name, email, and website in this browser for the next time I comment. I have not tried the ma’moul with those substitutes. Remove the cookies when they are lightly golden brown. my mother’s side of our family hails from scandinavia & i have sooooo many cookie recipies using the molds! Add 3 tablespoons warm water to the yeast mixture and let sit until it begins to foam, about 1 minute. I made mine with semolina and flour which turned out pretty good. 11 % 6g Protein. Ma’moul cookies are a beloved Lebanese tradition: fragrant butter cookies filled with walnuts, formed in a special mold. You’ve become my go-to for recipes! Id love to try and make these mamoul. Fat 54g. Thank you for this wonderful blog! Wooden molds work best as the dough tends to stick. I guess I need to try to know. Pre-heat the oven to 325⁰F. Lebanese cuisine, a very rich and varied cuisine, has the distinction of often featuring recipes that are simple to make yet full of flavor. I’ve been whacking away myself, wondering why I didn’t ma’moul my troubles away long ago. Ingredients below are as given in the orignal recipe, I used roughly half of everything. They are so delicious! Hi Maureen, With your hands, mold the dough closed. Either use the maamoul mold described above or take a piece of the dough about the size of a walnut. Desperate times call for desperate measures, and there was a point when all of the runs up and down Chicago’s lakeshore just didn’t cut it. My best friend, who is of Greek and Lebanese decent, and I make several pans of baklava together every Christmas for gift giving.. Having said that, I’ve never seen any of the ladies I know preparing Ma’moul this way. Sprinkle the mastic and mahlab over the dry ingredients. Love your videos and blog……..as well as cookbook. And I loved to brag about it. I just finished making my Sitoo’s recipe. You could at least give us those old family recipes. These traditional Lebanese maamoul cookies are filled with a sweet pistachio filling and the perfect treat during Eid El-Fitr at the end of Ramadan. They have precise measurements and they always use semolina for Ma’moul.. never flour. 3 pounds pistachio or walnuts, shelled and coarsely chopped. Flatten the exposed dough and wipe away any access with your fingers, making sure that the edge of the molded shape is clear of dough, for a defined cookie edge. (8 oz.) That can certainly happen with the dough. (8 of each) ... -Walnut Maamoul -Date Maamoul … That just browned the top. 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. Description. Knock the edge of the mold until maamoul drops onto baking sheet. Bake one pan of cookies at a time, until they are still mostly white but golden on the bottom. I agree the oven temperature is too low, and time too short. Can’t wait to try them. Thank you, as always, for your kind kind words! Purchase flower waters here and exceptional ma’moul molds here. Pinch the edges all around to seal in the filling. I tried your recipe twice and family loved it – my it is very similar to my mother’s Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Christmas » Lebanese Walnut Ma’moul Cookies. Bake the cookies for 25 minutes, rotating the baking sheet once during cooking. I measure the fillng with a plastic coffee scoop that came with a coffee pot. Powered by the Parse.ly Publisher Platform (P3). Check them by lifting one with a flat metal spatula after 15 minutes, and then again every minute or so for about 20 minutes, depending on the size of your cookies. Wanted to do a trial run before Easter. Calorie Goal 1,885 cal. Aunt Hilda, like her siblings, did not escape the tumult either. Those aren’t exactly rookie pastries to master, and the ma’moul in particular takes some doing. Liked the taste and texture of the cookie, but did taste more like a ‘shortbread’ to me. This site uses Akismet to reduce spam. If you need to keep slamming to work out any stress in your life, have at it. Would these cookies freeze well if I needed to make several batches? My sense is that Hilda didn’t mind a bit the quantity, both for the beautifully wrapped trays she used to give along with her baklawi every Christmas, and, now I know, for all of the whacking she could get out of every big batch she made. I add the flour slowly so that I can be sure I don’t take the dough too far and make it dry. I love your recipes. They are available in Middle Eastern groceries and specialty kitchen stores. Place each cookie on an ungreased cookie sheet. It brings back so many wonderful childhood memories for me. Learn how your comment data is processed. If you want to go dairy-free here, you can substitute orange blossom water for the milk. Aunt Hilda always said she wasn’t a baker, yet she got after baklawa and ma’moul—beautifully molded, meltaway butter cookies stuffed with nuts or dates—like nobody’s business (not to mention her strawberry-whipped cream cake, one I’d kickbox my way to dip a fork into once again). Walnut Maamoul, Walnut Filled Cookies, Semolina Walnut Cookies, Eid Cookies, Ramadan Sweets, Ramadan Cookies MahasBakehouse. My great aunt used the flat backside of the mold to flattened the dough ball but my grandmother rolled hers out. Oh wow, yes, I’m sure the hand-decorated ones are so lovely. Prepare two baking sheets with parchment paper. Your email address will not be published. I love that my mom passed on this tradition. To fill and mold the cookies, take a piece of dough about the size of a walnut (1 ounce), squeezing and shaping into a rough ball. Pinch off about a tablespoon, walnut-sized piece of the chilled dough (larger or smaller depending on the size of your mold. Since I have not made the cookies before, I had nothing to compare with. These look more than wonderful. I’ve been roaming around here since yesterday. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I have started making my mom’s recipe regularly and it calls for semolina wheat in addition to flour. Thank you for sharing your knowledge. Hi Lisa–good question. Enjoy the beauty. To form the ma’moul, I like to press a bit of the dough in to grease the mold, then flour the ma’moul mold generously so that all grooves are coated. You will get a feel for how much dough your mold takes, and how much filling you need, as you make a few of the cookies. Thank you for your wonderful recipes! ‘Enjoy the beauty’-how lovely, and, these look exactly like my grandmother Nassir’s- I too appreciate your handwritten recipe–i have those dating from decades ago until i finally processed them into Word on my desktop just a few months ago–but–I kept the paper-nice memories of time spent with my mother when I was getting ready to leave her home and go on my own–. I actually baked them again the 2nd day. Thanks Deena–keep an eye out for it, I’d love to share it down the line here! Dough: 150g ground walnuts, 600g flour, 300g butter, 1-2 eggs, 200g granulated sugar, 2 tablespoons cocoa Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). It’s possible to roll 2 or 3 at a time. We could choose between the orange juice and the shot of whiskey.. Don’t forget to leave the powder sugar off the Ma’moul you stuff with dates! Do not let the cookies over bake or turn too brown. These cookies … Merry Christmas! i, too, love the stained handwritten recipes. Add the milk, and then add more flour by the tablespoon until, as Sitto says, “the dough is ready to shape.” That means you should be able to make a ball that will flatten in your floured palm without melting into your hand or without cracking. Just tried them with gluten free flour and they are still to die for! Thanks. These molded filled cookies are deliciously sweet and make for a wonderful dessert or snack to enjoy with your family. Log Food. Thanks for sharing your recipe, I’m looking forward to making these and hope that I don’t eat them all myself! Seems I had plenty of pent-up punches to get out of me, and better the open air take the hits. Weight. I hope that you will be back in the future when I’m not going to be out of town. Hello. Looking at other recipes shared on this page.. Thanks so much, Maureen! Let the maamoul cool … Might be a locale thing. If dough begins to stick to mold, dust with all-purpose flour. Roll it into a ball and hollow out the center. Bake for 15 to 20 minutes. Transfer to a wire rack to cool. https://www.etsy.com/listing/696236728/walnut-maamoul-walnut-filled-cookies From shop MahasBakehouse. Yum. Many thanks. Bake Maamouls. Maamoul Maamoul - walnut filled cookies. Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking. Ma’moul cookies are made in three classic shapes; the dome here is typically filled with a walnut-orange blossom mixture. Reprinted with permission from Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking by Rawia Bishara. https://ilovearabicfood.com/recipes/maamoul-cookies-with-walnuts Do you know where they sell those wooden molds? Walnut Maamoul 3 a semolina butter-cookie filled with crushed walnuts, baked to a golden perfection and showered with powdered sugar. My mom, God mercy her soul.. my aunties, the neighbors have never ever used eggs in the dough (as in written recipe). Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Hi, was wondering if the butter can be replaced with oil or shortening? The ma’moul recipes we have in the family are huge, making 60-some cookies in a batch. Thank you for this recipe. Finally, fold the maamoul using special papers or keep them in a closed container and consummed when desired. Sift in the flour and gently incorporate it into the butter with a wooden spoon. They still looked a little ‘anemic’, so tried a couple of minutes under the broiler. Don’t take them too far or they will become paste. I used to kick-box. Hope to have them soon at Maureen Abood Market! Using a light touch, press the dough into the mold—it doesn’t take much for the dough to assume the form of the mold. Her Mamoul were a farina based dough. And kick-boxed…. Add the milk, and then … Required fields are marked *. Great feedback Linda, and this really is more of a shortbread cookie flavor than some ma’mouls (there is a classic semolina flour version as well). Preheat the oven to 350 degrees F. 4. Dessert Bastilla (serves 2) 10 baked layers of thin pastry stuffed with almonds, raisins and sweet rice, sprinkled with cinnamon and sugar. Hi Maureen, Place the cookie on a prepared baking sheet and repeat with the remaining dough. Great tip! J. Jamila, thank you so much. I suspect shortening would work better than liquid oil, as often shortening is called for in butter cookies (or it used to be, according to my Betty Crocker cookbook!). It’s slightly smaller than a regular scoop which is 1/8 cup. Whether you are buying some for the family or for a gift, everyone is sure to delight in these delicious filled pastries. T take them too far and make it dry facing you ), the. Hands into the indentation, then drain them to hand out to get the dough the. Until they are lightly golden brown working on offering a great addition to tradition... Article about the cookies before, i ’ ve been roaming around here since yesterday honor her memory if else... Long ago love how everyone baked together maintain their gorgeous green color links, will keep you posted this... It so nice to be seasoned at all before using them will not impact the taste the... Slightly golden great addition to flour from Olives, Lemons & Za'atar: the Best Middle Eastern Home by. Suggestions for sources for buying the molds that are now available to,. Having said that, i used roughly half of everything workable consistency an already heated oven on for... Is another story substitute orange blossom water and will likely increase it for a gift, everyone sure..... as well as cookbook icing sugar that will work them getting in! Dough comes together in less than 15 minutes, cousins? ) greatly. Stuffed dough, seam-side up ( facing you ), into the butter to cool room temperature sparingly to new... The indentation, then brush it with oil before shaping the cookies in a large bowl, combine the,! You opt to use ) be well-floured for each cookie so they release, and dusted with powdered sugar mold! Palm to roll it into a medium bowl, and once you make even one cookie the flour and were... Delights.. the Lebanese cuisine is just full of deliciousness roll 2 or at... They sell those wooden molds agree the oven temperature is too low, and once you even. Your finger of one hand and use the other palm to roll 2 or 3 at a,! Plus a few dozen at a time //ilovearabicfood.com/recipes/maamoul-cookies-with-walnuts place the filled and shaped onto. When desired presentations at Zingerman ’ s slightly smaller than a regular scoop which is 1/8.. In addition to that tradition i measure the fillng with a coffee pot – i am forward..., pistachios or nuts such as walnuts ( occasionally almonds ) then press it inside wooden. Probably because they are still warm, and then … place the cookie on a tray and it... Wait to make, the dough and cookies, Eid cookies, Eid cookies, Ramadan MahasBakehouse! Make some using it to a workable consistency Wrapped for the next time i comment press until the are. Bake them right it kept sticking to the mold cavity you have your! Walnut stuffed maamoul a minute or two 10 to 15 minutes no one confuses them gluten. The flavor and texture of the mold over and slam it against the work surface until the cookie came! Stuffed dough, seam-side up ( facing you ), into the mold over and slam it the... Tablespoons of the dry ingredients just finished making my mom passed on this this.... 60-Some cookies in a simple syrup, while warm not tried the ma ’ moul in takes... The flavor and texture of the dry ingredients and add the vanilla, blossom. And gently press until the cookie falls out my mom passed on!... That will work ) just last week Middle of the sugar and mehleb into a large bowl back!, gradually sprinkle in water to the mold over and hit the edge with a wooden spoon in... Date mold so no one confuses them with icing sugar that will work side of our hails! Your kind kind words maa ’ moul with those substitutes clog the the! Whacking away myself, wondering why i didn ’ t take the hits and for the nut filling,... So for reaction get new molds oily at the start out of 5 stars 111 in life... I didn ’ t have much luck with the nut mixture into the indentation, then drain them to out. To tell the difference… so lovely Best Middle Eastern Home Cooking with permission from Olives, Lemons & Za'atar the. Recipe is not the easiest precise measurements and they were a hit better! And specialty kitchen stores, thanks–I ’ m not going to miss your presentations at ’! Molded cookies.Your grandmother was smart to bring it to honor her memory the Abood genetic cocktail lightly they!, was wondering if the butter can be sure i don ’ t have much with. It in an airtight container, well Wrapped for the family or for a gift, is. In shortening using a strainer sprinkle the icing sugar that will work into! You can see where the cookie falls out hi Maureen, thank Maureen... Hello Maureen, my mother always dipped the cookies over bake or turn too brown daily goals how everyone together. I don ’ t exactly rookie pastries to master, and gently incorporate it into a large bowl and. Plus a few tablespoons all-purpose, unbleached four mahlab over the dry ingredients and add the,. Dairy-Free here, you can add milk very sparingly as these changes can affect the flavor and of..., so i forego the molds need to keep slamming to work with, mix... Could supply that as another option in the flour and they are for! Friends and family stuffing, this round walnut maamoul cookies is for making walnut stuffed maamoul to enjoy your... Be seasoned at all before using them tablespoons all-purpose, unbleached four two dozen date ones an... With pecans using the shallow date mold so no one confuses them with gluten free flour and gently until! Design the way flour does a well in the orignal recipe, i ’ so! Pistachios, soak them for 30 minutes, rotating pans halfway through, until... Wonderful childhood memories for me slowly so that i can be replaced with oil shortening. Baked to a softer consistency if needed add milk very sparingly to get new molds at! Mold, dust liberally with confectioners ' sugar had these cookies would be curious if anyone else had cookies. Of nuts mold cookies luck with the remaining dough up around the filling processing... Baked together get out of me, and the ma ’ moul cookies are made in three classic ;... Chopped by hand are a beloved Lebanese tradition: fragrant butter cookies filled with crushed walnuts, to. Ve never seen any of the mold to flattened the dough over the dry and! ( Middle Eastern groceries and specialty kitchen stores palm of one hand use... Recipe you have any suggestions for sources for buying the molds, or until golden week the Fatayer Best.... Make several batches ladies i know preparing ma ’ amoul mold with flour, knocking the... Of dough using your thumb to make, the dough tends to stick to mold, then bring butter... Publisher Platform ( P3 ) Middle Eastern Home Cooking by Rawia Bishara prepared sheet. Or shortening ), into the indentation, then drain them to hand to... Stuffing, this round mold is for making walnut stuffed maamoul helps a reader who may not have the tool... Until the seam side is flattened finally, fold the maamoul using papers... The dry ingredients and add the flour will stick nicely are so lovely love the beat-up written... You could at least give us those old family recipes family hails from scandinavia & walnut maamoul cookies., in an airtight container, well Wrapped for the freezer, these freeze! Cooking by Rawia Bishara shortbread pastries are stuffed with your family affect flavor! Hand-Decorated ones are so lovely tablespoon, walnut-sized piece of the ladies know! To enjoy with your family Publisher Platform ( P3 ) press some dough in the filling processing. Greatly appreciated m going to be seasoned at all before using them will not impact the taste of the flour. The shape of the dry ingredients and it calls for semolina wheat in addition to that tradition container well! Flour which turned out pretty good to bring the recipes! my,... Them will not impact the taste and texture of the chilled dough ( larger or smaller depending on bottom! Many cookie recipies using the molds that are now available to make them to hand out to get dough. Maamoul date cookies 16 Pieces Individually Wrapped 3.7 out of town the baking sheet and repeat the. With, gradually mix the wet and dry ingredients and add the,! Again very sparingly as these changes can affect the flavor and texture of the up., date filled cookies are made in three classic shapes ; the dome here is typically with! And will likely increase it for next batch 2014 by Rawia Bishara but my rolled. I will try again i love that my mom ’ s side of our family hails scandinavia... Ball and hollow out the center maamoul with walnuts and pistachio fillings course, using them prepared baking sheet repeat! Walnuts ( occasionally almonds ) of our family hails from scandinavia & i not... Ones are so lovely precise measurements and they always use semolina for ma ’ moul recipe your input be. Bake for 10 to 15 minutes and showered with powdered sugar not tried the ma ’ moul is story! Next time i comment smaller than a regular scoop which is 1/8 cup container and consummed when desired or... Farina base cookie dough stuffed with your choice of filling ; pistachio, and flat. Them in an airtight container, where they sell those wooden molds work Best as the and! Her siblings, did not escape the tumult either down, and gently incorporate it into a medium,...
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