INGREDIENTS

INSTRUCTIONS

Source: My mother, Marcelle Farhi  Remove the dates seeds and cut them
into small chunks, put them in a  casserole and add about 15 ts. water,
cook them over small flame for  about 15 minutes. Stir and mash the
mixture constantly in order to  get a homogeneous mixture. Let it cool.
Meanwhile cut the butter into small cubes and add them to the flour,
rub them together till the butter is completely covered.  Put the
orange flower water in a small pot and add to it about 8 to  10 ts. of
water, mix well. Add the mixture to the flour and butter.  mix well,
with a fork, until you'll get a homogeneously dough. Cover  with a wet
towel and set aside for 30-40 min.  Divide the dough into four. Roll
one quarter of the dough to a 1.25 "  diameter cylinder. Cut the
cylinder into 1" pieces. Roll each piece  to a ball. Hold the ball in
one hand and make a hole in it with the  thumb of your other hand.
Continue rolling it around your thumb to  shape it to a golf ball size.
Fill it with about 1 1/2 ts. of dates,  close and roll again to ball
shape.  Repeat with the rest of the dough.  Pinch each cookie several
times with a fork, to get a dot pattern  (this is done so the
confectioners sugar will stick to the cookie)  You might have the a
wood "shaper", or you can find it in oriental  groceries.  Heat the
oven to 350F. Arrange the maamouls on a buttered pan, bake  for about
25-30 min. or until the dough hardens and the maamouls  turns a little
pink.  Sprinkle powdered sugar on the maamouls while still hot, and
press  with your hand so the sugar will stick.  NOTE: You may stuff the
maamoul with a mixture of pistachio nuts  (unsalted) hashed, mixed with
sugar and 1 ts of orange flower water.  Posted to JEWISH-FOOD digest
V97 #059 by Daniella De Picciotto  <daniela@dialdata.com.br> on Feb 20,
1997.

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