I promised a new take on the ma’amoul cookie, this one dates back to my Fannie Farmer Cookbook, first published in 1896, my version in it’s 12th edition. I first made this cookie in 2009 and have been keeping my eyes open for a new and updated version. I love the shape the ma’amoul brings to this old favourite and I love how the oatmeal adds a bit of texture to this delicious filled cookie. I would be leading you astray if I said this was an easily formed cookie, and I had to keep wetting my hands to make the dough pliable and not brittle around the sweet date paste, but once I got the hang of it, it went like clockwork.
Oatmeal Date Filled Ma’amouls
Makes about 24 cookies
Ingredients for the Date Paste:
- 1 cup pitted dates
- 1/2 cup sugar
- 1/2 cup water
Ingredients for the Dough:
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups oatmeal, pulsed for 2-4 minutes in a food processor
Directions:
- Preheat oven to 350°F.
- In a small saucepan, put the dates, sugar and water and gently cook until thick and smooth. Set aside and allow to cool completely.
- Cream the butter and add the brown sugar, mix well.
- Sift flour, baking soda and salt and add to the butter sugar mixture.
- Add the pulsed oatmeal, mixing thoroughly and adding 2-4 tbsp water to make a dough that can be rolled.
- Refrigerate for 15 minutes.
- Make 23 g balls of the dough. Gently press each ball into the palm of your hand so that it covers the entire palm (you’ll need the extra to fold up and cover the paste). Add about 1 teaspoon of the date paste into the centre and bring all the sides up to close in the paste. Place the ball of fill dough into the ma’amoul mold and gently press in. Tap firmly to release. Repeat until all the dough is used.
- Bake at 350°F for 15-20 minutes or until lightly golden. Allow to cool and enjoy!
And that concludes the Christmas Baking 2012 Series. I hope you enjoyed it.
What fantastic cookies Eva! I’d love to see a pic of the date filling as well. You have so much patience… I’m not sure I could take on making these cookies, but would love to give them a try nonetheless.
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Thanks Amber, I didn’t take a picture of the filling but I may have one cookie in the freezer still…I’ll try and take a pic tonight and post it.
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Love these made with oatmeal…how clever! 🙂
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Thank you kindly Betsy.
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Ma’amouls are the thing to make this year! They are just so pretty. I’m going to have to keep my eyes open for a little mold. These look delicious!
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Thanks Kristy, the kids will enjoy making these too.
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I love them! Merry Christmas, Eva.
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Merry Christmas Angie, thank you!
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These cookies look fantastic! I bet the date filling taste great too! Have a Merry Christmas!
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Thanks Lisa, Merry Christmas to you too.
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I’ll be making these in he NY when I run out of biscuits. They sound delicious.
Merry Christmas Eva.
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Thank you kindly David, Merry Christmas to you too.
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You’ve certainly done a lot of Christmas baking Eva, and I’ve enjoyed admiring all your recipes. These look fantastic and I love the twist. And these would be so much better for you. Merry Christmas xx
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Thank you kindly Charlie, the baking definitely helps me get into the Christmas spirit.
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I really love the idea of date filled oatmeal maamoul!
I pinned this to try real soon
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Thanks Sawsan, it’s a slightly different date filling than a traditional Ma’amoul.
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I noticed that. The water and sugar must change the consistency.. What I really loved is the oat outer crust
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Both versions have a lovely texture but the one that’s cooked is even sweeter and slightly creamier. I liked the texture of the oatmeal cookie a bit better than the semolina, but then again, I’m not that into shortbread.
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“And that concludes the Christmas Baking 2012 Series.” Well, Eva, you sure did go out with a bang! These date filled ma’amouls look delicious and serve as the exclamation point to end your Christmas baking. Thanks for a wonderful series.
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Thank you so much John, merry Christmas to you and yours.
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I have enjoyed all your Christmas baking…very inspiring.
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Thank you kindly Karen, Merry Christmas.
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Oatmeal and dates are a winning combination! Looks like you have had lots of fun experimenting this year with your cookies. We can’t wait to see you tomorrow. I will email you about timing!
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Thanks Barb, it was lovely to see you all yesterday too.
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The combination of oatmeal and dates is one of my favourite turnover choices so I think I’d love your ma’amouls. Nice way to finish up your cookie baking binge. 🙂
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Thanks Maria, I knew you’d these from a couple of years ago! Merry Christmas.
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Gorgeous cookie!
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Thanks Judy.
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