Meghna's Semolina Ma'amouls

In a small bowl, mix the warm (not hot!!) milk and yeast. Set aside until the yeast has softened and is foamy, about 8-10 minutes.
In a medium bowl, mix flour, semolina, 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.

Finely chop the pistachios.
Mix the chopped pistachios with the rest of the filling ingredients in a bowl and let sit until ready to fill.

Preheat your oven to 350°F (177°C) 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.

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.