A Lebanese holiday cookie, ma’amoul is made from a semolina-based dough filled with date paste, patterned with special molds, and baked. A dusting of powdered sugar finishes this staple of religious holiday gatherings.
Mix the semolina, melted butter, and sugar, then let the mixture rest for 1 hour. Add the milk and knead into a dough.
Mix the date paste and cinnamon.
Take a piece of dough, place some date filling in the center, and seal it. Pattern with a mold or shape by hand.
Bake in an oven preheated to 180°C / 355°F for 18–20 minutes, until the bottoms are lightly colored. Do not let them get too dark.
Once cooled, sift powdered sugar over the cookies and serve.
Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months. Allergens: The ingredients list indicates that this recipe contains wheat (gluten) and milk. Check packaged-product labels for other allergens.
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