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Maamoul I (D, TNT)
Source: Self
Yield: 2 dozen

2 cups flour
1/2 cup butter
2 egg yolks, beaten
1/2 cup sour cream

1 cup walnuts, ground
1/2 cup sugar
2 egg whites, beaten
1 teaspoon vanilla
Juice of 1/2 lemon or 1/4 teaspoon orange blossom water

Mix the flour and butter together until the dough resembles cornmeal. Add the yolks and sour cream. Roll pieces the size and shape of walnuts and place on a cookie sheet. Cover with foil and refrigerate overnight.

Flatten each cookie and fill with about 2/3 teaspoon filling. Pinch the dough back over the filling, making a little ball shape. Place the pastries on a baking sheet and press the tops with the tines of a fork.

[Archivists note: traditionally, as Elena mentions on her notes, special forceps will be used to seal the pastry. The resulting design traps confectioners' sugar as the cookie has almost no sugar].

Bake in a preheated 375°F oven for 15 to 20 minutes. Do not let the pastries become brown. Sprinkle with powdered sugar while still warm and again when they are cool.

Poster's Notes:
Here is my simplified, delicious version of Ma'amoul to go with the hamentaschen for the shalach monas plate. Delicious they certainly are. If you have a Ma'amoul mold, these wonderful cookies are supposed to be made in one, but every time I make them, I stand looking at the mold and then make them by hand.

Posted by Elena Eder

Nutritional Info Per Serving: N/A