Easy Ma'amoul - Shortbread and Date Cookie
This Middle Eastern cookie is embraced by Muslim, Christian and Jewish cultures, the cookie often being molded into special shapes and filled with the date mixture for holidays. In this easier version, the dough is flattened into a rectangle, then rolled with the filling of your choice inside. Use any filling you would make for a date square, either the one below (I made it up), for hamentashen or try this one for charoset. The soft shortbread dough, taken from The Nosher and the sweetness of the fruit combinations make this a comfort cookie, which is even better on the second day, after the flavours blend. It freezes well.
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Ingredients for the Date Mixture
1 3/4 cups dried dates
3/4 cup water
2 1/2 tablespoons brown sugar
2 tablespoons orange zest
2 tablespoons orange juice
1 teaspoon lemon juice
1/2 cup crushed walnuts (optional)
Ingredients for the Dough
3 1/2 cups of flour
10 1/2 oz soft butter/margarine
2 teaspoons baking powder
2 teaspoons vanilla sugar
1/2 cup water (room temperature)
1 teaspoon lemon zest or orange zest (optional)
Method
Preheat the oven to 350 degrees.
In a saucepan over low-medium heat, combine the dates, water, sugar and orange zest.
Cook, stirring often, until the dates are soft and the liquid absorbed. If needed, add a little water to make sure the dates are soft.
When they're soft, remove the pan from the heat and add the orange juice and lemon juice.. Mix.
Using a potato masher, crush the dates well to obtain the consistency of a spread. If desired, use an immersion blender or food processor. Set aside to cool.
If using, spread the crushed walnuts on a baking pan and bake in the oven until toasted, stirring often, about 10 minutes. Remove them from the pan into a bowl to stop the toasting process.
In a large bowl, combine the flour, baking powder, vanilla sugar and zest (optional). Mix well.
Cut the butter into the flour mixture, then, using your fingers, crumble together.
Add the water slowly and combine until a soft dough forms. Divide the dough in half or in thirds, according to the size of cookie you want to achieve.
On a lightly floured board, roll out half the dough to about 3/8 inch thickness.
Spread half the date mixture over the dough, reaching all edges. Sprinkle with the toasted nuts, if using.
Carefully roll the dough up, sealing the long edges and the ends. Do the same wth the second half of the dough and the date mixture.
Bake on parchment paper or a greased baking sheet for 40-45 minutes until lightly browned on top to ensure the centre of the roll is baked through. Remove from the oven.
Let the rolls cool for at least 10-15 minutes so the cookie will firm up, then slice through with a straight-edged knife. Let cool completely before dusting the cookies with icing sugar and serving.
This Middle Eastern cookie is embraced by Muslim, Christian and Jewish cultures, the cookie often being molded into special shapes and filled with the date mixture for holidays. In this easier version, the dough is flattened into a rectangle, then rolled with the filling of your choice inside. Use any filling you would make for a date square, either the one below (I made it up), for hamentashen or try this one for charoset. The soft shortbread dough, taken from The Nosher and the sweetness of the fruit combinations make this a comfort cookie, which is even better on the second day, after the flavours blend. It freezes well.
Click here for more fabulous desserts.
Ingredients for the Date Mixture
1 3/4 cups dried dates
3/4 cup water
2 1/2 tablespoons brown sugar
2 tablespoons orange zest
2 tablespoons orange juice
1 teaspoon lemon juice
1/2 cup crushed walnuts (optional)
Ingredients for the Dough
3 1/2 cups of flour
10 1/2 oz soft butter/margarine
2 teaspoons baking powder
2 teaspoons vanilla sugar
1/2 cup water (room temperature)
1 teaspoon lemon zest or orange zest (optional)
Method
Preheat the oven to 350 degrees.
In a saucepan over low-medium heat, combine the dates, water, sugar and orange zest.
Cook, stirring often, until the dates are soft and the liquid absorbed. If needed, add a little water to make sure the dates are soft.
When they're soft, remove the pan from the heat and add the orange juice and lemon juice.. Mix.
Using a potato masher, crush the dates well to obtain the consistency of a spread. If desired, use an immersion blender or food processor. Set aside to cool.
If using, spread the crushed walnuts on a baking pan and bake in the oven until toasted, stirring often, about 10 minutes. Remove them from the pan into a bowl to stop the toasting process.
In a large bowl, combine the flour, baking powder, vanilla sugar and zest (optional). Mix well.
Cut the butter into the flour mixture, then, using your fingers, crumble together.
Add the water slowly and combine until a soft dough forms. Divide the dough in half or in thirds, according to the size of cookie you want to achieve.
On a lightly floured board, roll out half the dough to about 3/8 inch thickness.
Spread half the date mixture over the dough, reaching all edges. Sprinkle with the toasted nuts, if using.
Carefully roll the dough up, sealing the long edges and the ends. Do the same wth the second half of the dough and the date mixture.
Bake on parchment paper or a greased baking sheet for 40-45 minutes until lightly browned on top to ensure the centre of the roll is baked through. Remove from the oven.
Let the rolls cool for at least 10-15 minutes so the cookie will firm up, then slice through with a straight-edged knife. Let cool completely before dusting the cookies with icing sugar and serving.