Maamoul with Dates

Mix the flour, semolina, salt, powdered sugar, and baking powder in a bowl.

Add the melted and cooled butter, and mix well using your fingers.

Gradually add the orange blossom water and room-temperature water until a smooth dough forms.

Cover the dough with plastic wrap and let it rest in the refrigerator for one hour.

Cut the dates in half and remove the pits.

Steam the dates for 10 minutes. Remove from heat and let them cool.

Chop the dates finely and mix them with the softened butter and cinnamon until a smooth paste forms. Set aside.

Remove the dough from the refrigerator. If you have special maamoul molds, use them. Otherwise, form medium-sized balls of dough and flatten them with your palm to create a circular shape.

Roll the date paste into smaller balls than the dough balls. Place a date ball in the center of each dough circle and close the dough around it, shaping it into a smooth, round cookie.

If desired, use a fork to create decorative marks on the cookies.

Arrange the maamoul on a baking sheet lined with parchment paper that has been greased and lightly floured.

Bake in a preheated oven at 180°C (350°F) for about 15 minutes, ensuring they don’t brown too much.

Remove from the oven and let them cool completely before removing them from the baking sheet.