- 7 cups semolina (regular, not course and not fine)
- 1 cup all purpose flour
- 3 cups Crisco (vegetable shortening) melted
- 1/2 cup ghee butter ( samneh ) melted
- 1 tsp Mahlab
- 1 tsp anise seeds
- 1 tsp fennel seeds
- 3 pieces miska or arabic gum
- 2 tbsp instant dry yeast
- 1 cup sugar
- 6 tbsp powdered milk
- 2 cups warm water
- In a grinder add mahlab, anise, fennel, and miska. Grind to a fine texture.
- In a big bowl add semolina, flour and spices, mix well.
- Add melted shortening and ghee and start mixing with your hands for about 10 minutes or more until semolina absorbs all the oil.
- Now you can leave the mixture covered up to a month, or leave it to the next day.
- The next day, add yeast, sugar, powdered milk and water to the semolina mixture and mix well until you have a nice, soft dough that you can shape into egg size balls
- You might not need all the water amount, depends on your semolina kind
- Cover and let rest for 30 minutes.
Now for stuffing you can use dates or nuts. ( crushed walnuts or pistachios ).
In a medium size bowl add 1 box of room temperature date paste, and 1 tbsp 0f ghee butter ( samneh ) and mix well.
For nuts: in a medium size bowl, mix 4 cups crushed walnuts (or pistachios), 1/2 cup powdered sugar, 1 tbsp orange blossom water and 2 tbsp simple syrup.
- Stuff the cookies with the filling.
- Shape your cookies any shape you want and decorate them with any mold you want.
- Let the cookies rest for 30 minutes before baking.
- Meanwhile Preheat oven to 400F.
- Bake cookies on the middle rack of the oven, for 10 -15 minutes, or until golden ( as shown in the picture ).
- Let rest until cool down.
- Dust with powdered sugar, and enjoy!
- To keep cookies fresh and moist, Store in an air tight container.