Stuffed Cookies, Mam’ul

First, prepare the date filling: Pour water over the chopped dates and stir the mixture under low heat until a fairly dry puree is formed. Set aside.

Mix butter into the flour with your fingers, add rose water and enough milk to bind the dough. Continue to work the dough through until it is soft and pliable. Divide into balls.

Flatten half of the balls slightly and press your index finger into the center, creating a bulge. Gently place a tiny bit of the date mixture inside and pinch the dough over it to form a round to oval cookie.

Prepare the remaining balls in the same way as above, filling them with the pistachio mixture and a pinch of sugar.

Preheat the oven to 160 degrees. Place the cookies on a baking sheet and cut lengthwise with a fork. Bake for about 25 minutes, but do not let them brown. Remove and cool, then roll in powdered sugar.

Sprinkle a small amount of crushed or ground pistachios on each cookie.

The cookies will keep for about a week in an airtight container.

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