MAAMOUL DATE-FILLED COOKIES
These crispy cookies, which are very popular in Egyptian, Kurdish, Iraqi and Turkish cuisine, are filled with dates and covered with powdered sugar. They usually have a different shape than cookies filled with nut cream.
Makes 22-24 cookies. Dough:
2 cups flour, sifted
1 packet baking powder
¼ cup warm water
100 g. butter or margarine
¼ cup oil
¼ tsp. vanilla extract or a few drops of rosewater
150 g. crushed dates 2 tsp. canola oil
½ cup powdered sugar
To prepare the dough, add the flour and baking powder to a large bowl and mix. In a separate bowl, stir the butter (or margarine) with the warm water until it’s completely mixed. Add the oil, rosewater or vanilla and mix well. Form a well in the flour and add the butter mixture in the middle. Knead until soft. Do not overknead. Keep in the fridge for one hour.
To prepare the filling, mix the dates well with the oil.
Roll the dough into 22 small balls. Form a small dent in the middle of each ball with your finger and fill it with the date filling. Close the dough around the filling and roll into a ball shape again.
Flatten the balls a little on the baking tray. Using small tongs, make light marks around the edge of each cookie. The powdered sugar will coagulate in these indentations.
Arrange the cookies on a baking sheet with space in between each one. Bake in an oven that has been preheated to 180°C (355°F) for 25-30 minutes. Remove from the oven and sprinkle half of the powdered sugar on the cookies. After they’ve cooled down, sprinkle with the second half of the powdered sugar.
Level of difficulty: Medium. Time: 2 hours. Status: Dairy or pareve.