Date-Filled Maamoul Finger Cookies
Ingredients
Filling
- 4 cups date paste
- 1 teaspoon cinnamon
- 1 tablespoon ground anise
- 1 tablespoon ground fennel
- 1 tablespoon nigella sativa
- 1 teaspoon cardamom
Dough
- 5.5 cups flour
- 1 cup sugar
- 1 cup corn oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon instant yeast
Preparation
Preheat the oven to 180°C and prepare shallow-edged trays.
For the dough: In a mixer bowl, place sugar, oil, eggs, and vanilla; attach the whisk and mix on medium speed until combined.
Add flour, baking powder, and yeast; attach the dough hook and mix on low speed until a homogeneous dough forms.
Place the dough in a bowl, cover with plastic wrap, and let it rest for one hour.
For the filling: In a wide bowl, place date paste, cinnamon, anise, fennel, nigella sativa, and cardamom; rub the ingredients with your fingers to mix well, then take about a teaspoon of the date mixture and shape it into a finger shape, set aside.
Take a walnut-sized piece of dough, place it in the palm of your hand, and press with your fingers to make a small disc.
Place a date finger in the disc, close the dough to encase it well, shape into a small finger, and place on the trays with space between each piece.
Bake the maamoul fingers for 10 minutes until golden brown.
Let the maamoul fingers cool completely in the trays, then transfer to a serving dish.
