Date and Walnut Ma’amoul Cookies with Rosewater
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 desserts 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.
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)
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Date and Walnut Ma’amoul Cookies with Rosewater take to make?
Total time is about 65 minutes (40 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Date and Walnut Ma’amoul Cookies with Rosewater?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Date and Walnut Ma’amoul Cookies with Rosewater?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Date and Walnut Ma’amoul Cookies with Rosewater for a different number of people?
The recipe is written for 20 servings. Multiply each ingredient by (your serving target / 20). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Date and Walnut Ma’amoul Cookies with Rosewater?
Middle Eastern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
