Serving amount: 30 Cookies
Preperation time: 2-3 h
Baking time: 20 min

Ingredients

Filling

300 g soft Medjool dates or date paste
75 g walnut, chopped
3 g cinnamon
2 g nutmeg, grated

Dough

200 g wheat flour
100 g soft wheat semolina
50 g cornstarch
50 g powdered sugar made of cane sugar
100 g rapeseed oil or sunflower oil
75 ml rose water
1/4 tsp baking powder
1 g salt

powdered sugar for sprinkling

Preparation

Remove the pit from the dates and use a blender or a fork to process the dates into a soft mass.
Add walnuts, cinnamon and nutmeg to the date mixture.
Form cherry-sized balls out of the mixture.
Blend the cane sugar in a clean blender until it has turned into icing sugar. It tastes a lot better than the store-bought icing sugar made from white beet sugar.
For the dough, mix together all of the dry ingredients, i.e. flour, semolina, powdered sugar, baking powder, cornstarch, salt.
Add oil to the mixture and knead until getting a sticky crumbly texture.
Add rose water and mix. The dough will feel very soft and no longer sticky.
Roll the dough into walnut-sized balls and flatten each ball over the palm of your hand into circles about 5mm in diameter.
Now place a cherry-sized ball of the filling in the middle of each circle and roll the dough over it until the filling is no longer visible.
To decorate the Ma’amoul cookie, use the flat tines of a fork to gently create a pattern around the cookie.
Spread the cookies evenly on a baking sheet and put it in the fridge overnight, so that the pattern holds in place during baking.
Preheat the oven to 180°C.
Bake the cookies for 20 minutes until they reach a light brown colour.
Remove from the oven and let it cool for about 2 hours. Now the cookies can be sprinkled with powdered sugar.