Mamool Walnut Cookies

Name: Mamool Walnut Cookies
Yield: Makes 3 1/2 dozen cookies
Ingredients: 3 pounds pistachio or walnuts, shelled and coarsely chopped; 3 tablespoons butter, ghee or corn oil; 3 tablespoons rose water; 3 tablespoons orange blossom water; 1 cup superfine sugar; 1/2 teaspoon ground cinnamon; Pinch ground cloves; 2 pounds fine semolina flour; 1 pound white farina; 1 pound all-purpose flour; 1 tablespoon mastic; 1 tablespoon mahlab; 1 teaspoon active dry yeast; 1 tablespoon sugar; 2 cups milk or orange blossom water; Confectioners' sugar for dusting

By Rawia Bishara

March 26, 2014

Making mamool by hand is in my DNA, so I forego the molds that are now available to make the process go faster. Of course, using them will not impact the taste of the cookie, but they will make a pretty design on top. They are available in Middle Eastern groceries and specialty kitchen stores. If you opt to use pistachios, soak them for 30 minutes, then drain them to help maintain their gorgeous green color. If you want to go dairy-free here, you can substitute orange blossom water for the milk.

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