Meghna’s Ma’amouls

CourseDessert

Keywordcookies, dates, ramadan

1 1/2-2 cups dried dates, pitted and chopped, or 13 oz package of baking dates / date paste
1 1/2 tbsp sunflower oil
1/2 tsp pure almond extract
3/4 tsp ground cinnamon
1/2 tsp ground cardamom
[ground anise or fennel next time if we have it....]
1 pinch of salt
1-3 tbsp water, to get desired consistency and so it doesn't scorch
1/2 cup pistachios

Heat a small saucepan over low heat.
Add all the filling ingredients and continue stirring and mashing continuously until it becomes thick and pasty, for likely not more than 5 minutes.
Allow to cool completely.

In a small bowl, mix the warm (not hot!!) milk and yeast. Set aside until the yeast has softened and is foamy, 8-10 minutes.
In a medium bowl, mix flour and sugar.
Rub the oil and melted butter into the flour with your fingertips until the mixture is an even, sandy texture.
Add the yeast and milk mixture and vanilla. Mix gently with your fingers.
Add water, a little at a time, mixing gently after each addition, until the dough comes together in a soft and shaggy dough.
Cover the dough and set aside to rest for 10 minutes while you prepare the filling.

Preheat your oven to 350°F and prepare a baking sheet with parchment paper.
Take 1 tbsp of dough, roll it into a ball, flatten it into a disc of about 1/8-1/4 inch thick.
Place 1 tsp of filling on the center. Wrap up the edges of the dough around the filling and pinch it together.
Roll it between your hands again to make a ball shape.
Flatten it into a cookie shape.
Place the cookies on the parchment lined sheet 1 inch apart.
Bake for about 10-12 minutes, turning halfway through. Cook only until just barely beginning to brown on the top.
Allow to cool completely then dust with powdered sugar using a sieve.

Ramadan Kareem!