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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sahir Ali raza
[email protected]I'm allergic to walnuts, so I had to substitute another nut. The cookies still turned out great!
Langi
[email protected]I followed the recipe exactly, but my cookies didn't turn out right. I'm not sure what I did wrong.
Imran Ansari
[email protected]I found these cookies to be a bit dry.
Lonsley G (kurtisi)
[email protected]These cookies are a bit too sweet for my taste.
Sameer Poudel
[email protected]I'm not a huge fan of walnuts, but I really enjoyed these cookies.
Abdou
[email protected]These cookies are a great way to use up leftover semolina flour.
Al Nako
[email protected]I've tried other mamool cookie recipes before, but this one is by far the best.
Olalekan Sunshine
[email protected]These cookies are a bit pricey to make, but they're definitely worth it.
Zerin Akter Jui
[email protected]I love the way these cookies look. They're so festive and colorful.
yeeterthejit
[email protected]These cookies are perfect for any occasion. I've made them for birthdays, holidays, and even just because.
Joy Bryer
[email protected]I wasn't sure how these cookies would turn out, but I'm so glad I gave them a try. They're absolutely delicious!
kaushani devindiya
[email protected]These cookies are a nice change from the usual chocolate chip cookies. They're a great way to impress your friends and family.
Mallory Cordeiro
[email protected]I've never had a mamool cookie before, but I'm glad I tried this recipe. They're so flavorful and satisfying.
Dakota Eisner
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. They're so delicious and unique.
Tashira Baibe
[email protected]I love the texture of these cookies. They're crispy on the outside and chewy on the inside. They're also not too sweet, which I appreciate.
Adam Jones
[email protected]These cookies are a great way to use up leftover walnuts. They're also a good make-ahead cookie, so you can have them on hand for unexpected guests.
Mark Boakye Yiadom
[email protected]I made these cookies for a bake sale, and they sold out in minutes! Everyone loved them. They're so flavorful and addictive.
GW NAZIM R
[email protected]These cookies are so easy to make, and they're so delicious! I love the combination of walnuts and semolina flour. They're the perfect treat for any occasion.
Esohe Ekhator
[email protected]I've been making these cookies for years, and they're always a favorite. They're the perfect balance of sweet and nutty, and they're always a hit with my friends and family.
Gloomzie
[email protected]These cookies were a hit at my holiday party! They're so delicious and festive, and they were easy to make. I'll definitely be making them again next year.