Middle Eastern Date and Pistachio Ma'amoul Cookies

In a large bowl, combine the semolina, all-purpose flour, melted butter, granulated sugar, and ground mahlab. Mix well until the mixture resembles coarse crumbs. Cover and let rest for at least 30 minutes at room temperature.

While the dough rests, prepare the filling: In a separate bowl, combine the chopped dates, chopped pistachios, and ground cinnamon. Mix thoroughly until well combined.

After the dough has rested, gradually add the rose water to the semolina mixture, kneading gently until a soft, pliable dough forms. Do not overmix.

Take a small piece of dough (about 1 tablespoon) and flatten it into a disc in your palm. Place about 1 teaspoon of the date-pistachio filling in the center.

Carefully bring the edges of the dough together to enclose the filling, forming a ball. You can press the ball into a ma'amoul mold for decorative patterns or simply leave them as smooth balls.

Preheat your oven to 350°F (175°C). Arrange the formed cookies on a baking sheet lined with parchment paper.

Bake for 12-15 minutes, or until the bottoms are lightly golden. The tops should remain pale. Do not let them brown too much.

Remove from the oven and let cool completely on a wire rack. Once cooled, dust generously with powdered sugar before serving.