One Day Before

1. In a large mixing bowl, combine flour, semolina, sugar, mahleb and clarified butter
2. Mix until fully combined and dough is soft (not sticky)
3. Make the filling

Filling

1. Pistachio (Oval Mold)
2. Add the pistachios to a food processor and pulse until they are finely ground
3. Remove from the food processor and mix in granulated sugar and orange blossom water
4. Almond (Deep Round Mold)
5. Add the Almonds to a food processor and pulse until they are finely ground
6. Remove from the food processor and mix in granulated sugar and orange blossom water
7. Dates (Shallow Round Mold)
8. Combine Date Paste, orange blossom water and clarified butter and mix until fully combined

Baking Day

1. Preheat oven to 350 degrees F and line two baking sheets with parchment paper
2. The day your are baking the cookies, combine the yeast with the warm milk
3. Add the milk mixture to the dough (made night before) and then add the orange blossom water
4. With your hands, knead the dough until dough is fully combined (it will be soft but make sure it is not sticky and don't over mix)

Start Molding

1. Press a 2 inch round piece of dough into the Ma’amoul mold until it has formed the shape of the mold and is not to thick
2. Place a teaspoon of filling into the dough cavity
3. Pinch the dough together to seal the filling from coming out and remove any extra dough
4. Once the dough is sealed, flatten the dough on the top of the cookie into the mold to make sure you get the best impression on the dough
5. Turn the mold over and hit it against your work surface (wood cutting board…so you don't chip any countertops)
6. Repeat this process with all the dough and the fillings
7. Bake the cookies for 20 minutes or until they are lightly golden on the bottom
8. Remove from the oven and allow the cookies to cool
9. Dust with powdered sugar
10. Serve or store in air tight container (these can last for 1 week)