Rum Raisin Date Maamoul

Steps

1. 1

   Soak the raisins

   • Put the dark raisins in a small bowl and pour the dark rum over them.
   • Let them soak for 15 minutes while you prepare the rest of the ingredients.
   • The raisins will plump up and the rum flavors will infuse them.
2. 2

   Prepare the filling

   • While the raisins soak, finely chop the dates.
   • Once the raisins are plump, combine them with their rum, the chopped dates, butter, cinnamon, cardamom (if using), and salt in a bowl.
   • Mash and mix everything together until it forms a thick, cohesive paste.
   • If you prefer a smoother texture, pulse the mixture in a food processor 4–5 times (don't over-process).
   • The filling should hold together when squeezed.
   • Set aside.

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   Ready when: Mixture forms a thick paste that holds together when squeezed

3. 3

   Make the dough

   • In a large bowl, cream the softened butter with the sugar, stirring vigorously or using an electric mixer on medium speed for 2–3 minutes until light and fluffy.
   • Stir in the vanilla extract.
   • Add the yogurt and mix until just combined and the mixture is smooth.
   • In a separate bowl, whisk together the semolina, all-purpose flour, baking powder, and salt.
   • Gently fold the dry ingredients into the wet ingredients using a rubber spatula until a soft, crumbly dough just comes together.
   • Don't overmix—you want a tender dough, not a tough one.
   • The mixture should look like coarse, slightly clumpy sand.

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   Ready when: Mixture forms a soft, crumbly dough that just comes together

   Tip: Don't overmix the dough or the cookies will become tough instead of tender

4. 4

   Chill the dough

   • Cover the bowl with plastic wrap or transfer the dough to a resealable bag.
   • Refrigerate for at least 30 minutes.
   • This makes the dough much easier to work with and helps the cookies hold their shape during baking.
5. 5

   Line the baking sheet

   • Line a 9×13-inch baking sheet with parchment paper.
6. 6

   Shape the cookies

   • Remove the dough from the refrigerator.
   • Using a small cookie scoop or measuring tablespoon, take about 1.5 tablespoons (18–20 g) of dough.
   • Flatten it gently into a thin disk (about ¼ inch thick) in the palm of your hand or on a clean counter.
   • Place about 1 teaspoon (5–6 g) of the filling in the center of the disk.
   • Fold the edges of the dough up and over the filling, gently pressing and sealing the seams so the filling is fully enclosed.
   • You can keep the cookies rough and rustic, or if you have a traditional maamoul mold, lightly oil it and press dough into the mold cavity, add a small spoonful of filling, then press the top mold down and eject the cookie onto the prepared baking sheet.
   • Place each finished cookie seam-side down on the lined baking sheet, spacing them about 1 inch apart.

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   Tip: If your cookies crack at the seams, pinch them gently closed with wet fingers; a few cracks are part of their rustic charm

7. 7

   Bake the cookiesOven 350°F / 175°C

   • Bake for 15–18 minutes.
   • The edges and bottom of the cookies should turn light golden brown, but the tops often remain pale.
   • A gentle press on a cookie should feel firm but not hard.
   • Start checking at 15 minutes.
   • Remove from the oven when done.

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   Ready when: Edges and bottoms light golden brown; tops may remain pale; gentle press feels firm

   Tip: Don't overbake—these cookies are meant to be soft and tender, not crunchy. Remove them while they're still pale on top

8. 8

   Cool the cookies

   • Let the cookies cool on the baking sheet for 5 minutes.
   • They will firm up as they cool.
   • Transfer them to a cooling rack to cool completely before serving, about 10 more minutes.
   • They'll continue to set as they cool to room temperature.

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   Ready when: Cookies are completely cooled and firm