Description
Maamoul Easter Cookies are delicate, melt-in-your-mouth shortbread pastries filled with dates and walnuts, dusted with powdered sugar traditionally made to celebrate Easter in many Middle Eastern Christian homes.
These beautifully patterned cookies are often decorated with a small clip or using carved wooden molds, each design marking the type of filling inside.
Ingredients
For the Dough
- 3 cups farina (for a softer texture use 1 cup all purpose flour and 2 farina)
- 1 tablespoon granulated sugar
- 1/4 teaspoon of mastic gum (grind) - grind with 1/4 teaspoon of granulated sugar to prevent sticking.
- 1/4 teaspoon of mahlab spice (grind)
- 1 cup of unsalted melted butter or ghee
- 1 teaspoon instant yeast + 1 teaspoon of sugar
- 1/2 cup of warm water
- 1/4 confectioner sugar for dusting (to use after baking)
Date Stuffing:
- 4 ounces of date paste or 20 pureed pitted Medjool dates.
- 1 tablespoon of olive oil or melted butter
- 1/4 teaspoon of cinnamon powder
- 1/8 teaspoon of nutmeg powder
Walnuts Stuffing
- 3 ounces of walnuts chopped
- 1 teaspoon of granulated sugar
- 1/4 teaspoon of cinnamon powder
- 1/8 teaspoon of nutmeg powder
Instructions
Flavor the Farina
- In a large bowl, add mastic, mahlab powder, and 1 tablespoon of sugar to the farina.
- Pour the melted, cooled butter over the farina mixture.
- Mix thoroughly until the butter is well incorporated.
- Cover and let the mixture rest overnight to allow the farina to absorb the flavors and soften
Prepare the Dough
- Set ½ cup of warm water aside.
- Take ¼ cup of the warm water and mix it with 1 tsp of instant yeast and 1 tsp of sugar.
- Stir well and let it sit for a few minutes to activate.
- Pour the yeast mixture over the buttered farina mixture and start kneading.
- Gradually add the remaining ¼ cup of warm water while kneading, until a soft, workable dough forms.
Date and Walnut Filling
- Mix all ingredients together until smooth.
- Roll into long logs and set aside for stuffing.
- Chop walnuts and mix all ingredients together in a bowl and set aside.
Shaping the Cookies - Ka’ek (Date-Filled Rings)
- Take a small piece of dough and flatten it into a round disc with your hands.
- Place a small piece of the date filling in the center (smaller than the dough circle).
- Fold the dough over the dates and roll it into a ball, sealing the filling inside.
- Use your index finger to open a hole in the center and gently shape into a ring.
- Decorate using a small clip or pincher (na’esh). Place on baking sheet.
- Repeat until all the date filling is used.
Maamoul (Walnut-Filled Domes)
-
Take a small piece of dough and press your index finger into it to form a small cavity.
-
Use a spoon to fill the cavity with the walnut mixture.
-
Fold the dough over the filling, sealing it, and shape into a dome.
-
Decorate with the clip or mold.Repeat with remaining dough and filling.
Baking Instructions
- Let the shaped cookies rest on the tray for at least 1 hour before baking.
- Preheat the oven to 450°F (232°C).
- Bake for 10–12 minutes, or until the bottoms are golden brown.
- If the tops are pale, place under the broiler for 2–3 minutes to lightly brown.
Notes
- Use High-Quality Ingredients Since maamoul and ka’ek rely on just a few simple ingredients, choosing the best quality butter, dates, nuts, and spices will make a big difference in the flavor and texture.
- Rest the Farina-Butter Mixture Overnight - Allowing the mixture to rest overnight hydrate fully, resulting in a softer, more tender texture. It also enhances the flavors, especially the butter and spices, making the cookies even more delicious.
- Make Sure the Dough is Soft But Not Sticky - The dough should be soft and pliable, but not so sticky that it’s hard to shape. If it’s too sticky, add a little more farina or flour until you get the right consistency. If it’s too dry, add a few more drops of water.
- Once all stuffing and decorating is done make sure to let the maamoul rest in a room temperature for at least an hour before baking.
- Baking tips: Keep a close eye on your cookies! Over baking can cause maamoul and ka’ek to become chewy or hard instead of soft and crumbly. Bake just until the bottoms are golden, and if the tops are too pale, briefly place them under the broiler for 2–3 minutes to add a light golden color without drying them out
- When grinding mastic gum, mix it with ¼ teaspoon of granulated sugar to prevent it from sticking.