Hi everyone, it’s Claire here again from The Kitchy Kitchen. Some of you might not have ever heard of ma’moul cookies before, and today I’m here to tell you that these bites are delicious. These darling walnut cookies have their own special molds to work them into infinite shapes and patterns. I didn’t have one on hand, so instead I covered these little semolina cookies with a lace cloth and a ton of powdered sugar. Five seconds of effort for a big impact! I especially love the way these sweets look when displayed on these white ceramic plates from The Little Market. The subtle pattern conjures visions of tapestries and rugs hanging beautifully in the markets of Morocco, so it’s only fitting that they serve up a batch of ma’moul cookies. I love the idea of adding in these blush stripe cocktail napkins too… Perfect for wiping up those cookie crumbles! Find the recipe below and enjoy.
Ma’moul Walnut Date Cookies
Makes 2 dozen cookies
For the crust:
- 2 cups fine semolina
- ½ cup flour
- 12 tablespoons unsalted butter, melted and cooled
- ¼ cup sugar
- ½ tsp kosher salt
- 2 Tbsp whole milk
- 1 Tbsp orange blossom water
For the filling:
- ½ cups pitted dates
- ¼ cup walnuts
- 1 oz. unsalted butter, cubed
- ¼ tsp kosher salt
- ¼ tsp orange zest
1. Make the crust: Pulse semolina, flour, butter, sugar, and salt in a food processor into pea-size crumbles. Add milk and rose and orange blossom waters; pulse until dough forms. Flatten dough into a disc and wrap in plastic wrap. Then, chill 2 hours.
2. Make the filling: Purée dates, butter, cinnamon, and nutmeg in a food processor until smooth. Divide into 25 balls, then chill 30 minutes.
3. Heat oven to 400°. Divide dough into 25 balls. Working with 1 ball at a time, press finger into dough, creating a pocket. Place 1 ball of filling into pocket; pinch sides to encase filling and roll into a ball. Flatten slightly using your palm; transfer to a baking sheet. Bake until golden, 20–25 minutes; let cool.
4. Once cookies have cooled, cover with a piece of lace; using a sifter, top with powdered sugar. Remove lace to unveil an intricate powdered sugar pattern.
Beautiful and delicious, right?
Will you give this Moroccan Ma’moul recipe a try?
The Kitchy Kitchen