Date and Walnut Ma’amoul Cookies with Rosewater

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional Middle Eastern shortbread cookies filled with a fragrant date and walnut mixture, subtly flavored with rosewater and a hint of cinnamon. This Middle Eastern-inspired recipe, ready in about 65 minutes, layers semolina flour, all-purpose flour, unsalted butter, melted into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 20, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 25 min Serves 20 Middle Eastern cuisine 120 cal/serving

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Ingredients

2 cups semolina flour
1 cup all-purpose flour
1 cup unsalted butter, melted
1/2 cup sugar
2 tablespoons rosewater
1/4 cup water
1 cup dates, pitted and finely chopped
3/4 cup walnuts, finely chopped
1 teaspoon ground cinnamon
as needed powdered sugar (optional, for dusting)

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Instructions

Step 1: In a large mixing bowl, combine 2 cups semolina flour, 1 cup all-purpose flour, and 1/2 cup sugar. Stir in 1 cup melted unsalted butter and 2 tablespoons rosewater, mixing until crumbly. Gradually add 1/4 cup water and knead gently until a soft dough forms. Cover and let rest for 30 minutes.
Step 2: Meanwhile, prepare the filling by mixing 1 cup finely chopped pitted dates, 3/4 cup finely chopped walnuts, and 1 teaspoon ground cinnamon in a bowl until well combined.
Step 3: Preheat oven to 350°F. Pinch off walnut-sized portions of dough and flatten into discs about 2 inches in diameter. Place about 1 teaspoon of date filling in the center of each disc, then fold and seal the dough around the filling, shaping into an oval or round cookie.
Step 4: Place cookies on a parchment-lined baking sheet and bake for 20-25 minutes until lightly golden on the edges.
Step 5: Allow cookies to cool completely on a wire rack, then dust with powdered sugar if desired before serving.