Anita’s Delicious and Easy Maamoul with Date in a tray(Date Cookies-Maamoul madd with Date filling)

These Date bars are super easy to make and they are perfectly made for a date with a date :)) in each cookie. Crumbly, with soft natural date filling with a Rose Water hint. No hassle on making them individually. Spread the dough and the LOVE!

Ingredients for the dough

2 1/2 cups of coarse Semolina

1/2 cup All-Purpose Flour

pinch of Cardamom, ground

1/4 cup of melted butter

1/2 cup granulated sugar

2 Teaspoon instant yeast, dissolve into 1/4 cup warm milk

1 Tablespoon orange blossom

1 Tablespoon Rose water

1/4 teaspoon mahlab powder

For the Filling:

3 cups of pitted Medjool dates

1 Tablespoon Orange Blossom

1 Tablespoon Rose Water

2 Tablespoon butter, softened

Preparation

1. In a big bowl start by mixing semolina, AP flour, sugar, cardamom, and mahlab.
2. Add the melted butter and start rubbing it with your hands until it feels like sand.
3. Cover it and let it rest for 1 hour.
4. Activate the instant yeast in a small bowl mixing it with warm milk. Leave it without moving for 5 to 8 minutes until starts to activate by showing bubbles.
5. Pour yeast, rose water, and orange blossom over the dough, and knead gently. Cover and let it rest for another hour.
6. Meanwhile, use the fresh pitted dates and incorporate them in a food processor or by using a fork , add rose water, melted butter and orange blossom and combine till it become a paste and spread it over  a parchment paper. Set aside.
7. Pre-heat the oven to 375 grades Farenheit. Grease a square baking pan and press half of the dough into the bottom of the pan. Turn and peel the date paste from the parchment paper by  flipping it carefully over the semolina dough.
8. Add the other half of Semolina dough over the date layer, by pressing down with your hands until dates are completely covered.
9. Use a fork to score the top, and any decorative pattern of your choice. I used the little hearts as my theme is always made with LOVE, spread it and share it!
10. Bake it for 30-35 minutes until crispy edges and golden top. Remove from oven and let it cool for about 20 minutes. Slice them into squares. Easily they can last up to 2 weeks store in a airtight container.
11. Serve and enjoy next to a beautiful warm cup of tea!

What a beautiful gift I got with this Infused Tea with Dried Fruits and Flowers!