1. What to do to prevent the dough from sticking to the mold?

To prevent the dough from sticking in the Maamoul mold, lightly dust the inside of the mold with flour or fine semolina before pressing in the dough. Gently tap out any excess. You can also chill the mold briefly in the fridge or freezer—it helps keep the dough firm and easier to release.

2. Why do I let the shaped cookies rest before baking?

Letting them rest for 30–60 minutes helps them hold their shape and improves the texture once baked.

3. Do I need to make the farina-butter mixture overnight?

Yes, don't skip this step. Allowing the mixture to rest overnight hydrate fully, resulting in a softer, more tender texture.

4. Do I need to grease the baking sheet?

No, there’s no need to grease the baking sheet. Since the dough contains plenty of butter, the maamoul cookies won’t stick while baking.

Maamoul Cookies (with Walnut)

Name: Maamoul Cookies (with Walnut)
Prep time: PT-494159H42M27S
Cook time: PT-494159H42M27S
Total time: PT-494159H42M27S
Cuisine: Palestinian/Middle Eastern
Ingredients: 3 cups farina (for a softer texture use 1 cup all purpose flour and 2 farina); 1 tablespoon granulated sugar; ¼ teaspoon of mastic gum (grind) - grind with ¼ teaspoon of granulated sugar to prevent sticking.; ¼ teaspoon of mahlab spice (grind); 1 cup of unsalted melted butter or ghee; 1 teaspoon instant yeast + 1 teaspoon of granulated sugar; ½ cup of warm water; ¼ confectioner sugar for dusting (to use after baking); 6-8 ounces chopped walnuts; 1-2 teaspoons of granulated sugar; ½ teaspoon of cinnamon powder; ¼ teaspoon of nutmeg powder

Description

Maamoul cookies with walnut (معمول بالجوز ) are tender Palestinian shortbread cookies with a rich buttery texture. Made with farina (smeed) and butter, infused with aromatic mastic and mahlab, filled with a spiced walnut filling for a nutty crunchy texture.

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 granulated sugar
1/2 cup of warm water
1/4 confectioner sugar for dusting (to use after baking)

Walnuts Stuffing

6-8 ounces chopped walnuts
1-2 teaspoons of granulated sugar
1/2 teaspoon of cinnamon powder
1/4 teaspoon of nutmeg powder

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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 (the next day)

Set ½ cup of warm water aside.
Take ¼ cup of the warm water and mix it with 1 teaspoon of instant yeast and 1 teaspoon 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.

Prepare the Walnut Stuffing

Finely chop the walnuts using a sharp knife or pulse them in an electric grinder until they reach a small, crunchy texture, be careful not to over-process them into a paste.
Add the sugar, cinnamon, and nutmeg, then mix well.
Set the filling aside until ready to stuff the maamoul cookies.

Shaping the Cookies Using Your Hands

Take a piece of dough about the size of your fist. For smaller cookies, use smaller pieces of dough. Hold the dough in one hand and use the index finger of your other hand to make a hole in the center, shaping the dough into a dome or small cup.
Fill the dough with 1 teaspoon of walnut filling.
Seal the top carefully.
Shape the dough back into a smooth dome.
Decorate using a small clip or tweezer (na’esh). Create decorative patterns all around the cookie.

Making the Cookies Using a Mold

Take a piece of dough about the size of your fist and place it into the mold. Make a hole in the center and fill it with walnut filling.
Holding the mold in one hand and sealing the top well with your fingers.
Holding the mold with hands and gently flipping the mold to release the cookie.

Baking the Cookies

Place cookies on a baking sheet, let them rest for up to 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.

Dust with powdered sugar before serving.

Notes

Use High-Quality Ingredients - Since maamoul rely on just a few simple ingredients, choosing the best quality butter 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.
Let it Rest - After shaping, stuffing, and decorating the maamoul, let it rest at room temperature for at least 30 minutes to one 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.