Date-Filled Mamoul Cookies

By Yankee Magazine

Apr 11 2022


Date-Filled Mamoul Cookies

Photo Credit : Adam Detour | Styling by Catrine Kelty

In “New England Bakers,” co-host Amy Traverso pays a visit to baker Ahmad Aissa, who is bringing the sweet flavors of his native Syria to the home he’s made in Concord, New Hampshire. Ahmad shows Amy how to make his signature mamoul cookies (pictured here as they’re sold) and shared his recipe for home bakers.


24 cookies


1 1/2 sticks (12 tablespoons) unsalted butter, softened
1/3 cup granulated sugar
1 3/4 cups (225 g) all-purpose flour
1 teaspoon of orange blossom water
1 pound date paste


Preheat oven to 350°. Line two rimmed baking sheets with parchment paper and set aside.

Make the dough: In a large bowl, using a stand or hand-held mixer, beat the butter with the sugar on medium-high speed for two minutes, scraping down the sides halfway through. Add the flour and mix on low speed until blended.

Make the filling: In a medium bowl, sprinkle the orange blossom water on the top of the date paste and knead until combined.

Break off walnut-sized pieces of dough and roll them into balls. Break off slightly smaller pieces of date paste and roll them into balls. Flatten a ball of dough and lay a date ball in the center. Wrap the dough around the filling then press it into a patterned mold. Tap the mold on the counter to release the cookie, then lay on the baking sheet. Repeat with remaining dough and filling.

Bake until cookies are barely beginning to turn gold at the edges, 15 minutes. Cool cookies on the tray; they will harden as they come to room temperature. Dust the cooled cookies with powdered sugar and enjoy.