A holiday favorite in Syrian cuisine, maamoul cookies are made by filling semolina dough with cinnamon-spiced date paste and shaping it in a decorative mold. Since the only sweetener is the dates, these cookies can also satisfy a modest craving for something sweet between meals.
Knead the semolina, flour, melted butter, rose water, yeast, and salt together in a bowl until smooth. Cover and let it rest for 30 minutes; dough that has not rested will not take a clear imprint from the mold.
Knead the date paste with the cinnamon and chopped walnuts, then shape it into small balls about 2 cm in diameter.
Pinch off walnut-sized pieces of dough and make an indentation in each with your palm. Place a date ball inside and seal the dough around it. Press it into a patterned maamoul mold, then remove it.
Bake in an oven preheated to 170°C / 340°F for 20–22 minutes, until the bottoms are lightly colored. Do not overbake them because they seem soft when hot; they will firm up completely as they cool.
Be sure to let the dough rest for 30 minutes before shaping, or the mold will not leave a clear pattern. The cookies are soft when they come out of the oven and firm up completely as they cool; do not overbake them because they seem fragile while hot. Allergens: contains wheat (gluten), dairy, and tree nuts (walnuts).
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