Maamoul - Lebanese Cookies

Ingredients:

For the test:

• Semolina - 4.5 cups
• Nutmeg - 1/2 teaspoon
• Sugar - 1/4 cup
• Butter (softened) - 2 cups
• Rose water - 3 teaspoons
• Warm water - 1/4 cup

For the filling:

• Chopped pitted dates - 2 cups
• Butter - 1 tablespoon
• Rose water - 1 teaspoon
• Walnuts/pistachios (crushed) - 2 cups
• Sugar - 2 tablespoons

Preparation:

1. In a bowl, combine semolina, nutmeg, and sugar. Add butter and mix until smooth.
2. Pour rose and warm water into a separate bowl and combine the mixture with the butter and semolina mixture.
3. Knead well, form a soft ball and leave overnight (at least 5 hours).
4. Prepare the filling using a blender – mix the ingredients and form small balls (about the size of half a golf ball).
5. Divide the dough into golf-ball-sized balls. If the dough is too dry or crumbly, add warm water.
6. Flatten one ball of dough on a flat surface, spread the filling on top, top with another layer of dough, and press it into place with a mold. If you don't have a Maamoul mold, you can simply shape the cookies like our traditional vareniki or pirozhki, using a fork or skewer to create patterns. Grease the mold and your hands beforehand to prevent sticking.
7. Place the cookies on a floured baking sheet and bake at 180 C for about 20 minutes. Be careful not to let the cookies darken; bake until lightly browned.
8. Remove from oven and let cool, sprinkle with powdered sugar.
   
   Maamoul can be stored in an airtight container at room temperature for up to a week. It can also be frozen for up to 3 months.