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Posts Tagged ‘old fashioned’

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

Still the same cookie, just in ma'amoul's clothing!

Still the same cookie, just in ma’amoul’s clothing!

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:

  1. Preheat oven to 350°F.
  2. In a small saucepan, put the dates, sugar and water and gently cook until thick and smooth. Set aside and allow to cool completely.
  3. Cream the butter and add the brown sugar, mix well.
  4. Sift flour, baking soda and salt and add to the butter sugar mixture.
  5. Add the pulsed oatmeal, mixing thoroughly and adding 2-4 tbsp water to make a dough that can be rolled.
  6. Refrigerate for 15 minutes.
  7. 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.
  8. Bake at 350°F for 15-20 minutes or until lightly golden. Allow to cool and enjoy!
The difference is that this is not a shortbread crust, it's an oatmeal cookie.

The difference is that this is not a shortbread crust, it’s an oatmeal cookie.

And that concludes the Christmas Baking 2012 Series. I hope you enjoyed it.

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