Step 1

In a large bowl sift and combine the dry ingredients, semolina, flour, sugar, salt, and yeast. Pour in the ghee, flower water and water and knead with hands until you get a smooth, greasy dough. Cover and let rest for 1-3 hours. You can prepare the dough on the previous evening, and refrigerate it overnight. If you do so, before you start making the cookies, allow it to soften a bit at room temperature.

Step 2

Divide the dough into 24 golf ball sized pieces. Roll them either into a ball or shape them into an oblong, depending on the filing you would use. Place them on a wax paper or a cling film and flatten them with a rolling pin to a ⅛ inch thickness.

Step 3

To make the fillings, blend the ingredients in a food processor until you get a paste.

Step 4

If you’re shaping the cookies by hand, do it as you would a dumpling. Place one tablespoon of the desired filling into the center of the dough, then fold up the dough and seal the edges. Form the cookies into a ball or an oblong, taking care not to tear the dough. If any tears do occur, pinch the two sides of the dough with your fingers and smooth out the surface.

Step 5

If you’re using the tabbeh mold, transfer the dough to the mold and place one tablespoon of the filling into the middle. Seal the edges and flatten the bottom, then push the cookie into the mold, and remove any excess dough. Remove by tapping the mold on the table or loosen it with a knife. Alternatively, you can also either grease and flour the mold or line the mold with cling film.

Step 6

Line the baking tray with parchment paper and arrange the cookies, taking care there are two inches of space between each. Bake in an oven preheated at 350 °F for 20 minutes or when the bottom of the cookies is lightly browned. Note that the top of the cookies should never turn brown, but remain pale. Serve the date ma’amouls plain and dust the walnut ma’amouls with icing sugar.