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    Friday, August 14, 2015

    Date stuffed semolina cookies recipe


    Date Filling
    2 cups soft pitted dates, chopped
    3 tablespoons vegetable oil
    2 tablespoons sesame seeds
    ½ teaspoon ground cinnamon or cardamom
    Nut Filling
    2 cups ground walnuts or pistachios
    ¾ cup sugar
    ¼ cup rose water
    1 cup butter
    ½ cup milk
    1 cup all-purpose flour
    2 cups fine semolina flour
    ¼ cup sugar
    2 tablespoons orange blossom water
    Icing sugar, for serving (optional)


    - Mix dates, oil, sesame seeds, and cinnamon or cardamom to a paste. Shape into small balls the size of hazelnuts.
    Nuts Filling
    - Mix walnuts or pistachios with sugar and rose water.
    Fillings can be made right before shaping and baking the dough.
    - In a saucepan over medium heat, bring butter and milk to a boil. Mix all-purpose flour, semolina flour, and sugar in a large bowl. Pour hot milk mixture into flour mixture all at once, beating constantly with a wooden spoon until cool. Using your fingertips, rub in orange blossom water until fully incorporated.
    - Cover with kitchen towel and let set for at least 3 hours (or preferably overnight).
    - Preheat oven to 180˚C (350˚F).
    - Knead dough by hand for 5 minutes until soft and pliable. Shape dough into walnut-size balls. Press thumb into balls to make cups. Fill cups with balls of date or a generous teaspoon of nut filling. Mold dough over filling, pressing seams to seal. Roll into balls. If desired, press balls into decorated molds, tapping them out onto a work surface. Arrange on a baking sheet.
    - Bake on middle rack of oven for 25 minutes, or until golden.
    - Let cool, then arrange on a serving plate. Sprinkle with icing sugar before serving, if desire

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    Item Reviewed: Date stuffed semolina cookies recipe Rating: 5 Reviewed By: Mrs. Chef
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