Scrumptious, Sophisticated, Simple Recipes That Enlighten Your Taste Buds!

Guest Chef Wednesday! Mamul by Lynn from Lynz Real Cooking!

Guest Chef Wednesday! Mamul by Lynn from Lynz Real Cooking!

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Mamul is a baking masterpiece offered by my dear friend Lynn of LynzRealCooking. She’s an amazing women with extreme diverse culinary talents whom I hold in high regard and close to my heart. Please check out her blog–it’s nothing short of incredible!

Lynn says, “Mamul is a traditional Middle Eastern cookie that is made for the Eid holidays twice a year. It has a lovely flour and semolina base and can be filled with spiced nuts or dates. There is a special wooden mold for making these cookies which can be found at Middle Eastern food stores. You can make them without the mold but must be creative.  Traditionally rose water or orange blossom water is used in these cookies but the kids do not care for this so I have omitted it.”

Here is my attempt at Lynn’s incredible recipe.  These nutty, confectionery delights melt in your mouth in all of their light, buttery, spice-filled glory. My family quickly became fans—the unending Mmmm’s are still ringing within the walls of my kitchen 🙂  Mamul are a perfect addition to holiday and everyday baking. Truly and utterly Amazing! Thanks, Lynn! Love ya!

Mamul

Ingredients

3 cups flour

1 cup semolina

1 cup sugar

1 1/2 cups butter softened

¼ cup heavy cream

Filling

2 cups chopped walnuts or pecans, mixed with 1/4 cup sugar, 1 tsp. ground cinnamon, 1 Tbs. water or vanilla. I also used fig jam and apricot preserves…sky’s the limit!

Directions

Preheat oven to 350 degrees.

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Mix flour, semolina, sugar and butter in a mixer until well combined. Knead for 2-5 minutes. Add cream in dryer climates or when in higher altitudes. I live at 4500 feet in elevation and used all the cream. Baking  is much different here than in normal elevations. At times it is my best friend, others my worst enemy.

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Red hands, warm heart? I believe it was poor lighting 🙂 Roll some dough into a ball and flatten it out in your hand. The ball is the size of an average ball of cookie dough. I simply used a small cookie scoop for a consistent shape. This will also depend on the size of the mold. NOTE: These cookies do not spread out during baking.

Put a large spoon of nuts in the middle of the flattened dough and wrap edges around it, press together into a ball form. Sprinkle a little powdered sugar on mold to prevent sticking. Foof (One of Lynn’s lovely daughters) and the girls made these cookies and they said they used a little powdered sugar after doing a few cookies or if they saw them stick to the mold.  Place in the mold and lightly press down. We want to get the imprint of the mold but do not want the cookie to stick in the mold.

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Turn mold over and tap until cookie comes out.

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Place in oven until light brown approximately 20 minutes.

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Let cookies cool and sprinkle with powdered or course ground sugar.

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