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Maamoul: Stuffed Date-Orange Cookies Recipe

Maamoul: Stuffed Date-Orange Cookies

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on March 02, 2012

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    Followed the directions exactly, and were delicous!!!

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  • on February 17, 2011

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    Tasty, but my dough needed a lot more than a splash of milk and was still dry. Might try doing this as a bar cookie, as the filling was great.

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  • on December 13, 2010

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    I did a mix of the different fillings based on what I could find at my supermarket. I did 1/3 cup diced, dried dates mixed with 1/3 cup toasted walnuts and 3 tablespoons apricot jam. It came out perfectly, and I didn't have any left over.
    I also added a splash more milk to my dough, and that came out perfectly, too. The cookie is buttery and flaky, and the inside is very flavorful. I only wish I'd made more!

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  • on June 26, 2010

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    I used candied, uncrystalized ginger that I got at Trader Joe's and the ginger was almost overpowering. Not sure if crystalized ginger might have been less powerful. I also used fresh orange juice instead of water since I felt the orange flavor was almost lost. The dough is a little on the dry side after it was baked. I took these to a dinner party and several people liked them. They were just a lot of work for something that I felt was nothing special.

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  • on December 08, 2009

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    Though the filling was a bit tricky to mix up without a food processor (I used packaged baking dates, though, which helped, this recipe was overall not horribly difficult, and the results were very rewarding -- everyone I gave these to loved them! I'd double the dough in the future, though, as I had a lot of filling left over and didn't get all that many cookies out of a batch (and the ones I did get went fast!.

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  • on January 03, 2009

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    This is an excellent recipe, and easy to follow. These cookies are supposed to be on the dry side, and not too sweet! I refrigerated the dough for 1 hour before stuffing it with dates. Traditional maamoul has to have a generous amount of dates in the middle, equal parts of dough and dates. We enjoyed it with a cup of cardamom coffee. Delish!!!

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  • on December 06, 2008

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    Do not waste your time or money on this recipe, virtuously no taste, bad texture and amounts in recipe are not correct. I thought the people in the food network test kitchens were professionals? I guess not ,wouldnt feed these to the birds.

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  • on January 21, 2008

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    I made a great vegan version of these cookies using Earth Balance Buttery Sticks and soy milk, and they came out great. I tripled the recipe for a party and made 3 different fillings: the standard date-orange, dried apple-apricot jam-almond, and raisin-walnut-honey. They all came out well. I followed the other reviewers and made half the amount of filling per 1 batch of cookies, and that worked well.

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  • on January 19, 2008

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    I love these cookies, I've always had to get them from Saphardic bakeries or my Syrian friends and now I can make them myself. I love them with a walnut filling. I had a good walnut and orange blossom water filling and used the dough part of this recipe. They were perfect.

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  • on December 20, 2007

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    These taste good, but they are a little dry for casual eating. Would be good with tea or coffee, though. Had to let the cookie batter sit for an hour before it could be worked with. Might need more butter? Recipe makes too much filling, use about half a cup less dates. I wish Food Network would get the amounts right and stop wasting our ingredients. If you can't get fresh dates, you can use the dry ones soaked in a little rum. Also, the recipe only makes 20 cookies. I'd suggest making a double batch.

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