Maamoul With Dates

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1. 1Step 1: In a large bowl, combine the coarse semolina, fine semolina, sugar, baking powder, and mahlab.
2. 2Step 2: Add the softened butter, orange blossom water, rose water, and milk. Using your hands, knead until fully combined and the dough resembles claggy sand that holds together when pressed. Form into a ball, cover, and refrigerate overnight. Remove from the fridge 15 minutes before shaping.
3. 3Step 3: In a saucepan over medium heat, melt the butter. Add the dates, sugar, and salt and mash with a fork as the dates soften into a paste. Transfer to a food processor and blend until smooth. Set aside to cool until easy to handle.
4. 4Step 4: Divide the date paste into 10 equal balls, using lightly wet hands if needed. Divide the dough into 10 equal balls, using floured hands.
5. 5Step 5: Flatten one dough ball into a disk in your floured palm. Place a date ball in the center and fully encase it with the dough, rolling gently into a smooth ball. Lightly flour the maamoul mold and tap out any excess. If the dough ball has a visible seam, place the smooth side down into the mold. Press gently and evenly to imprint the pattern. Flip the mold so the maamoul is facing down, tap to release the cookie and transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling.
6. 6Step 6: Bake in the centre of a preheated fan-forced oven at 180°C / 356°F for 19 minutes, until just starting to hint golden. Remove immediately and allow to cool completely at room temperature (1+ hour) before handling.