Description

Golden crescent-shaped pastries filled with sweet date paste, baked to perfection with a glossy finish — these traditional Ma’amoul cookies are buttery, soft, and a beloved treat during Eid and festive gatherings.

Ingredients

Units Scale

2 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
2 tablespoons sugar
1/4 cup milk (room temperature)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup pitted Medjool dates, chopped
1 tablespoon butter (for filling)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
1 egg yolk
1 tablespoon milk (for egg wash)

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Instructions

To make the filling, combine dates, butter, cinnamon, and cardamom in a small pan over low heat. Mash and stir until soft and paste-like. Let cool and roll into small teaspoon-sized balls.
In a large bowl, cream the butter, oil, and sugar until smooth. Add milk, flour, baking powder, and salt. Knead until soft and pliable.
Roll the dough out on a lightly floured surface and cut into 3-inch circles using a round cutter or glass.
Place one date ball in the center of each dough round. Fold into a half-moon shape and seal the edges with a fork.
Place pastries on a parchment-lined baking sheet. Brush with the egg wash made from egg yolk and milk.
Bake in a preheated oven at 350°F (175°C) for 18–22 minutes, or until golden brown.
Cool on a wire rack and serve warm or at room temperature. Store in an airtight container for up to 5 days.

Notes

For a traditional appearance, use a ma’amoul mold instead of shaping by hand.
You can substitute the egg wash with milk only for a softer shine.
If the date paste is too dry, add a teaspoon of water or orange blossom water while heating.
Ma’amoul cookies freeze well and can be thawed at room temperature before serving.

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 7g
Sodium: 35mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg