Image courtesy of baklavafactory.com

Makes 12

I N G R E D I E N T S
2 cups all-purpose flour
1/2 cup semolina
1/4 teaspoon ground nutmeg
Dash ground cloves
1 cup butter or margarine, softened
2 tablespoons water
1/4 teaspoon orange blossom water
1/4 cup chopped walnuts (or pistachios, almonds or dates)
1 tablespoon sugar
Powdered sugar

I N S T R U C T I O N S
Preheat oven to 350 F

Stir together flour, farina, nutmeg and cloves. In large mixer bowl, beat butter or margarine on medium speed of electric mixer for 30 seconds. Add half of the flour mixture to butter; beat on low speed of electric mixer till well mixed. Add remaining flour mixture, water, and orange blossom water alternately to beaten mixture; beat till mixture is well mixed. Divide dough into 12 pieces.

Make sure your cookie mold has been oiled prior to use.  It is a good idea to re-oil the mold after about 4 cookies.  Dust maamoul molds well with flour. Invert and tap gently to remove excess flour.

On a lightly floured surface, pat each piece to a circle 2-1/2 inches in diameter. Combine walnuts and sugar. Place about 1 teaspoon of the nut mixture in center of each circle. Close dough around filling to cover it. Pack ball into mold. Level off cookie even with the lip of the mold. Be sure you have not revealed filling or it will stick to the pan as it bakes.

Tap cookies out onto the work area with a sharp firm hit to the top of the mold. Transfer cookies to baking sheet with a spatula. Bake about 15 minutes, until barely colored. Cool on wire rack for 10 minutes. Roll in powdered sugar.