I apologize for not having much photos in this recipe because I lost them, but I will take more pictures once I make the Maamoul again.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12
Ingredients
- 1 cup fine semolina
- 1 cup powdered sugar
- 2 cups all purpose flour
- 4 tbsp cornstarch
- ½ cup melted ghee
- ½ cup vegetable oil or canola oil
- ¼ tsp salt
- ½ tsp baking powder
- ½ cup rose water or orange blossom water
Filling
- 1 ½ cups roasted ground peanuts
- ½ cup granulated sugar
- ¼ cup rose water (or less)
Garnish
- Powdered sugar (optional)
Instructions
-
In a large bowl, mix the semolina, flour, salt, cornstarch, powdered sugar and baking powder.
-
Pour in the melted ghee and oil. Mix until well incorporated.
-
Sprinkle with rose water, little at the time and mix until the dough gets together(don’t over mix).
-
Form a dough ball and cover with plastic wrap. Let rest for at least 15 minutes.
-
Prepare the filling by mixing the ground peanuts and sugar.
-
Add rose water,1 tablespoon at the time and mix well with your hand until the sugar is dissolved.
-
Once the sugar peanuts mixture gets together into a paste, stop adding rose water.
-
Form small balls of the filling(sugar peanuts) and set aside.
-
Form big walnuts size balls with the dough. Make an indentation in each ball, that would be filled with the filling ball (peanuts sugar).
-
Pinch the top to seal the dough ball
-
Place the filled ball in a Maamoul mold and press the ball to get the mold design.
-
Tap the mold with the filled ball on a working board to get the cookie dough out of the mold.
-
Take out excess dough and reshape the edges of the cookies with hands.
-
Place the Maamoul (cookie dough) in a baking sheet lined with parchment paper.
-
Bake in a 350 °F preheated oven for 15 to 20 minutes or until slightly golden from the bottom.
-
Let cool, then dust with powdered sugar if you like (I left it out, as my Maamoul has the right amount of sugar in my opinion).
-
Store in airtight container.