A festive Jordanian cookie, ma'amoul is made by filling semolina dough with date paste, pressing it into a patterned mold, and baking it. Its low-sugar dough also makes it an option for those looking for a lower-calorie dessert.
Mix the semolina with the melted butter.
Let the semolina and butter mixture rest for 5 minutes so the semolina can absorb the butter.
Dissolve the yeast in the water, add it to the dough, and knead.
Mix the date paste with the cinnamon.
Shape pieces of dough into balls and fill them with the date mixture. Press them into a mold to imprint a pattern.
Bake in an oven preheated to 180°C / 355°F for 15 minutes, until the bottoms are lightly golden.
Dust the cooled cookies with confectioners’ sugar and serve.
Do not press the dough too firmly into the mold, or the cookies may crack during baking. Allergen information: Contains wheat (gluten from semolina) and dairy (butter).
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