Step 1

Date filling: add all the date filling ingredients to a small food processor and grind into a paste consistency. (Check the FAQs for an alternative method.) If you aren't using Medjool dates, you will probably need to soak the dates first. Simply transfer them to a bowl, cover them with hot water, and leave to soak for 10 minutes.Then, divide the mixture into 1 ½ tablespoon-sized portions and make them into balls. Then transfer them to the refrigerator.This mixture will be sticky, so it may be helpful to slightly oil your hands OR use kitchen gloves while rolling.

Step 2

Nut fillings: In a food processor, roughly process the nut of choice until slightly chunky. Then mix in the spices and sugar syrup and pulse until combined. Separate into 1 ½ tablespoon portions of the walnut/pistachio filling, shape into balls, and then set aside or refrigerate.

Step 3

Sift the flour in a large bowl. Then mix in the semolina and ghee, mixing with your hands. After a while, the semolina will soften as it soaks up the ghee.

Step 4

Cover the bowl with plastic wrap and set it aside in the fridge to rest for at least 3 hours or overnight (8-10 hours). It’s best to gently stir the mixture every few hours, too (if possible).

Step 5

The following day, add the kaak spice, milk powder, and powdered sugar, and then gradually add water, just a tablespoon at a time until a dough that holds together is formed.

Step 6

Preheat the oven to 350ºF/175ºC.

Step 7

Scoop around two tablespoons of the dough at one time and form it into a ball shape, then flatten the dough ball and hold it in the palm of your hand to form a "well."

Step 8

Press your filling of choice in the well and then carefully close it by bringing the edges of the dough together and sealing. Then smooth it out with your fingers.

Step 9

Transfer the dough to your wooden mold of choice and press gently, but enough to take the shape well, OR use a fork to make your own patterns by hand. To remove it from the mold, tap it hard against your kitchen counter. Then repeat with the remaining ingredients.Adding a small amount of flour to the mold or using a layer of plastic wrap can make it easier to remove each cookie from the mold.

Step 10

Transfer the prepared maamoul cookies to a parchment paper-lined baking tray, with 1-2 inches of space between each cookie.

Step 11

Transfer the tray/s to the oven and bake for between 20-25 minutes until the maamoul cookies are lightly golden.

Step 12

Transfer the cookies to a wire cooling rack to cool, then dust over some icing sugar and enjoy! I love mine with a cup of tea or black coffee.

Step 13

Make ahead: The flour, semolina, and ghee/butter mixture can be stored covered in the refrigerator for up to 3 days before continuing with the recipe. Likewise, all the fillings can be prepared and shaped 2-3 days in advance, too. Store: Store the maamoul cookies in an airtight container on the kitchen counter for 3 days for the best flavor. However, you can often store them for up to 2 weeks (in the refrigerator). Freeze: First, flash freeze the cookies on a baking tray, transfer them to an airtight container/Ziplock bag, and store them in the freezer for 2 months. Allow them to thaw either on the counter and optionally even lightly warm them in the oven before re-serving.