Lebanese Mammoul (Pistachio Stuffed Cookies) - A festive treat for every occasion!

Ingredients

• 2 cups Fine Semolina (sifted for a light texture)
• 0.5 cup Milk Powder (non‑fat dry milk)
• 1 tsp Baking Powder (double‑acting)
• 0.5 cup Ghee (softened, room temperature; unsalted butter can be used)
• 0.25 cup Rose Water (culinary grade)
• 0.25 cup Orange Blossom Water (culinary grade)
• 1 tsp Ground Cinnamon (freshly ground for best aroma)
• 0.25 cup Granulated Sugar (for the dough)
• 1 cup Date Filling (pitted dates blended into a smooth paste; can add chopped walnuts)
• 0.5 cup Powdered Sugar (sifted, for glaze)
• 2 tbsp Milk (whole milk, for glaze)
• 2 tbsp Additional Powdered Sugar (sifted, for final dusting)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the fine semolina, milk powder, and baking powder until evenly distributed.

   Time: PT5M

2. Incorporate Ghee

   Add the softened ghee to the dry mixture and rub it in with your fingertips or a spatula until the mixture resembles coarse crumbs.

   Time: PT5M

3. Add Rose and Orange Blossom Water

   Mix 1/4 cup rose water with 1/4 cup orange blossom water, then pour the liquid into the bowl, stirring gently until the dough starts to come together.

   Time: PT5M

4. Flavor the Dough

   Stir in the ground cinnamon and granulated sugar until fully incorporated.

   Time: PT2M

5. Test Dough Consistency

   Knead the dough briefly—just enough to form a smooth ball that holds together without cracking.

   Time: PT5M

6. Shape and Fill Cookies

   Pinch off a walnut‑sized piece, roll into a ball, press a thumb‑size indentation in the center, place about 1 tablespoon of date filling, then seal by rolling the dough around the filling and smoothing the top.

   Time: PT10M

7. Press into Molds

   Place each filled ball into a maamoul mold, press gently, tap the mold on the counter to release, and trim any excess dough with a paring knife.

   Time: PT5M

8. Bake

   Preheat the oven to 350°F (175°C). Arrange the molded cookies on a parchment‑lined baking sheet and bake for 10 minutes, or until the tops are lightly golden.

   Time: PT10M

   Temperature: 350°F

9. Prepare Glaze

   While the cookies bake, whisk together powdered sugar and milk until a thin, pourable glaze forms.

   Time: PT2M

10. Glaze and Dust

    Drizzle the glaze over each warm cookie, then sprinkle with the additional powdered sugar. Let the glaze set.

    Time: PT5M

11. Cool and Serve

    Allow the cookies to rest on a cooling rack for about 10 minutes before serving or storing.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

20g

Fat

5g

Fiber

1g