These deliciously different cookies usually contain a walnut filling, but a date and nut fillinf such as this one is also used. If you prefer onlu walnuts, increase nuts to 1 1/2 Cups and mix with 1/4 cup superfine sugar and 1 t. ground connamon. You can purchase a tabi for molding the cookies from Middle Eastern food store, otherwise make them as directed.

Ma'Amoul
Date and Nut-filled Cookies (lebanon, Syria)
make about 45

750g (4 1/2 cups) semolina
110g ( 1/2 cup) superfine suagr
250g unsalted butter
250ml (1 cup) milk
1/2 t. baking soda
powder sugar
Date and walnut filling:
2 T butter
250g dried dates, pitted and chopped
2 t. rose water

Combine semolina and sugar in large bowl. Melt butter in saucepan and heat until bubbling. Ad to semolina mixture and mix with wooden spoon to distribute evenly. heat milk in same saucepan, and when bubble begin to rise, remove from heat and stir in soda. Add to semolina mixture and mix well to soft dough. Let cool a little, then knead lightly. Cover bowl tightly with plastic wrap and let stand 5 hours at least, or overnight.
For date and walnut filling:
Melt butter in saucepan. Add dates and heat until dates soften to a paste, stirring often. Remove from heat and stir in waltnuts and rose water.
Preheat to 350-375F (180-190C)
To assemble cookies, knead dough to make pliable. Shape into large walnuts-sized balls. Press a ball in palm of hand and push up sides to make cup shape. Fill hollow with heaping teaspoon of date and walnut filling, and mold dough over filling, sealing joins. Roll into ball again.
If you have a decorative mold (tabi), press ball into tabi and tap out onto board then place on ungreased baking sheet. Alternatively, place ball on baking sheet, flatten slightly and press tines of fork around sides obliquely, to give slightly cornical shape. Bake until lightly colored, about 20-25 minutes. Remove and let cool 10 minutes on baking sheets.
Sift powdered sugar onto large sheet of waxed paper. Place still warm cookies on sugar, spacing a little apart, then sift more powdered sugar on top to coat thickly. Let cool completely. Store in sealed container at room temperature.