Ma’amul – Moroccan date cookiesBy Maya Moscovich on May 7th, 2012 Posted in Cakes and Cookies
Passover has come and gone and here I was, stuck with 2 packages of pitted dates left from the Charoset (Sweet Date Paste) ingredients. I couldn’t afford to just leave them in the cupboard because I knew I’d soon forget about them. I decided to make Ma’amul!
Ma’amul cookies are originally Moroccan cookies filled with dates and they are so good, I’m pretty sure you wouldn’t be able to resist them.
They are also pretty easy to make which is an added bonus.
- 4½ cups all purpose flour
- 1 tsp baking powder
- 1 cup boiling water
- 250 grams margarine
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 350 grams pitted dates
- 1 tsp cinnamon
- 2-4 tbsp hot water (or as needed)
- Place all ingredients in a mixer bowl and mix together until it becomes soft dough.
- Avoid over-mixing as over mixing will damage the dough’s texture.
- In a food processor/ chopper, place the pitted dates with ½ tsp cinnamon.
- Add 2 tbsp of hot water and chop. If you see that the mix is not paste like, add more hot water 1 tbsp at a time and process the mixture until it becomes paste. Be careful not to add too much water so it’s not too liquid.
- Preheat oven to 350F (180C)
- Line Cookie Sheet with parchment paper
- Take a spoonful of dough (golf ball size) and flatten between your hands.
- Take about 1 tsp filling and place in the middle of the flattened dough in your hand.
- Close the dough back into a ball shape and place on the baking sheet. Cookies should be placed about 1.5 inches apart from each other. You can decorate the cookie by adding stripes made with a fork for example or you can leave it smooth.
- When done shaping the cookies, place in preheated oven and bake for about 20 minutes until you see that the cookies are starting to get that golden color.
- After the cookies are ready, take them out of the oven and sprinkle with powder sugar.
Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).
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