Date and Pistachio Filled Cookies
By: Mimi Cooks
Published: Wednesday, September 8, 2010 - 7:54pm

Ingredients




Ingredients Two Cups fine semolina
1/2 cup white flour
1 pinch salt
1 cup Butter

1 pound (¼ Kilo) of ground pitted dates
Spices, I added a mixture of spices consisting of fennel 
Fill the dough with the dates. Use a wood or plastic mold to shape the cookie. U
You may use a special tweezers to decorate the cookies, but this takes a lot of skill and time
Pistachio filled cookies- Mamoul
1 cup of raw pistachios, not roasted or salted
1/2 cup powdered sugar
2 tablespoons orange blossom water- You may add rose water if you like
1 tablespoon water for mixing the pistachios
2 teaspoons Yeast and ½ cup water, that is added to the dough AFTER 6 HOURS
Sugar





Preparation

1 Mix all the ingredients together. Rub with semolina flour and butter well. cover the dough and leave aside for at least 6 hours so the semolina absorbs all the butter. You may keep the dough up to 24 hours. 2 After 6 hours or so , add the yeast to the dough and mix well with your hands. You should add the yeast with the water gradually until the dough becomes soft and holds together to form a ball. 3 Shape the dough into small or medium balls, depending on the size of your molds. 4 Fill the dough with the Pistachio mix. use a mold to shape the cookies. I used a plastic mold and the results were good. 5 Bake the cookies in a preheated oven at 400 F for 8-10 minutes or depending on your oven. The cookies should be  must be golden in color and not brown. 6 Cool the cookies. Once cooled, sprinkle with powdered sugar and served with coffee or tea. 


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Preparation

 1  Mix all the ingredients together. Rub with semolina flour and butter well. cover the dough and leave aside for at least 6 hours so the semolina absorbs all the butter. You may keep the dough up to 24 hours.  2  After 6 hours or so , add the yeast to the dough and mix well with your hands. You should add the yeast with the water gradually until the dough becomes soft and holds together to form a ball.  3  Shape the dough into small or medium balls, depending on the size of your molds.  4  Fill the dough with the Pistachio mix. use a mold to shape the cookies. I used a plastic mold and the results were good.  5  Bake the cookies in a preheated oven at 400 F for 8-10 minutes or depending on your oven. The cookies should be  must be golden in color and not brown.  6  Cool the cookies. Once cooled, sprinkle with powdered sugar and served with coffee or tea.

About


The Holy month of Ramadan is ending soon and the holiday, Eid al-Fitr will be observed and celebrated worldwide in couple of days. Wish you all and your families a very happy holiday.
Here you will find a recipe for the dough that will work for Date filling or Pistachio filling for the traditional Eid cookies.
Date filled cookies, are known as kaek bil ajweh. The dough is normally filled with ground dates with the addition of some spices to it. The spices that I used are pre-mixed cookie spices, such as fennel and anise, both ground and whole. You may use cinnamon, cloves, nutmeg or even cardamom, it is all up to your own taste. Ground Mahleb is also used.
For the pistachio filled cookies, which is called mamoul, I added Orange Blossom water and powdered sugar to the pistachios. You may add honey if you like instead of the sugar.
The dough I made is the same one that I used for both type of cookies.
You also need Wooden cookie mold or plastic ones.
May you all have a great holiday and wish you many returns