MAMOOL WALNUT COOKIES
Provided by Rawia Bishara
Categories Cookies Dessert Bake Walnut Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 3 1/2 dozen cookies
Number Of Ingredients 18
Steps:
- Make the filling: In a large bowl, combine the nuts with the butter, rose water, orange blossom water, sugar, cinnamon and cloves; stir to thoroughly coat the nuts. Set aside.
- Make the dough: In a large bowl, combine the semolina, farina and flour. Sprinkle the mastic and mahlab over the dry ingredients. Make a well in the middle of the dry ingredients and add the yeast and sugar to the well. Add 3 tablespoons warm water to the yeast mixture and let sit until it begins to foam, about 1 minute. Pour in the milk and, with a fork, gradually mix the wet and dry ingredients together until a dough forms.
- Transfer the dough to a clean work surface and knead until it is pillow soft and workable. If the dough becomes too stiff to work with, gradually sprinkle in water to bring it to a workable consistency. Return the dough to the bowl and set aside on the counter for 1 hour, covering the bowl with a clean kitchen towel to prevent the dough from drying out as you shape the cookies.
- Preheat the oven to 370°F. Prepare two baking sheets with parchment paper.
- Place about 3 tablespoons dough in the palm of one hand and use the other palm to roll it into a ball. Make an indentation in the ball with your finger. Spoon 1 1/2 tablespoons of the nut mixture into the indentation, then bring the edges of the dough up around the filling. Pinch the edges all around to seal in the filling. Flip the cookie over into the other hand, seam-side down, and gently press until the seam side is flattened. Place the cookie on a prepared baking sheet and repeat with the remaining dough.
- Bake until the cookies are pale blond, 12 to 15 minutes. Transfer to a wire rack to cool. The cookies can be stored at room temperature for 2 days; they will keep in an airtight container in the refrigerator up to 2 weeks or in the freezer up to 3 months. Before serving, dust liberally with confectioners' sugar.
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Abdulmajeed Blouch
[email protected]These cookies are way too sweet for my taste. I would recommend reducing the amount of sugar in the dough.
SOHAIB Prince
[email protected]These cookies are a little dry, but they're still delicious. I would recommend adding a little more butter or oil to the dough.
Danny Dizz
[email protected]I'm not a big fan of mamool cookies, but these were surprisingly good. I'll definitely be making them again.
Wayne Leaba
[email protected]These cookies are a great way to use up leftover semolina flour. They're also a great addition to any cookie jar.
cutie
[email protected]I love the delicate flavor of these cookies. They're not too sweet, and they're perfect with a cup of tea.
Mila Dimitrovska
[email protected]These cookies are the perfect holiday treat. They're festive and delicious.
Rafaqat Ali
[email protected]I've never made mamool cookies before, but these were so easy to make. I'll definitely be making them again.
Bae_nina
[email protected]These cookies are beautiful and delicious. I'm so glad I found this recipe.
Jaan Tiger
[email protected]I made these cookies for a bake sale, and they sold out in minutes. Everyone loved them!
Dumisani1234 Dlamini
[email protected]These cookies are the perfect combination of sweet and nutty. I can't stop eating them!
Meraj Din
[email protected]I'm not a big fan of walnuts, but I really enjoyed these cookies. The flavor of the walnuts is very subtle.
Edward c oceans
[email protected]These cookies are a little time-consuming to make, but they're definitely worth it.
FgS MéhèDi Häŝäñ
[email protected]I made these cookies for my family, and they loved them. They said they were the best cookies they'd ever had.
Nakandha Joan
[email protected]I had a little trouble finding semolina flour, but it was worth the effort. These cookies are amazing!
Nosheen Noshad
[email protected]These cookies are perfect for gift-giving. They're beautiful and delicious, and they're sure to be appreciated by anyone who receives them.
Leonie Hura
[email protected]I love the combination of walnuts and semolina flour in these cookies. It gives them a unique and delicious flavor.
Robin sanders
[email protected]These cookies are so easy to make, and they taste like they came from a bakery.
KEVIN LEPARLERO
[email protected]I've made these cookies several times and they always turn out perfect. They're a great addition to any cookie platter.
Mirza Hamza
[email protected]These cookies were a hit at my holiday party! They were so delicious and festive, and everyone loved them.