MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ma'moul (Date Pastries)
 Categories: Pastry, Desserts, Snacks, Fruits, Citrus
      Yield: 30 Servings
 
MMMMM--------------------------FILLING-------------------------------
      1 lb Chopped pitted dates
    1/2 c  Water
    1/4 c  Sugar
      1 ts Almond extract
      2 tb Fresh grated orange peel
    1/2 ts Ground cinnamon

MMMMM---------------------------PASTRY--------------------------------
    1/4 c  Sugar
      3 tb Milk
      1 c  Crisco® Butter Shortening *
           +=OR=+
    1/4 lb Crisco® Butter Shortening
           - Sticks *
      1 tb Rosewater
           +=OR=+
      1 tb Water
      2 c  All-purpose flour
           Powdered sugar
 
  * If you don't have butter-flavour Crisco shortening at
  hand - substitute real butter.
  
  FILLING:
  
  COMBINE dates, water, 1/4 cup sugar and almond extract in
  small saucepan. Bring to boil over medium-high heat.
  
  REDUCE heat to low. Simmer 4 to 5 minutes, stirring often,
  until mixture becomes a thick paste. Stir in orange peel
  and cinnamon. Remove from heat. Cool.
  
  HEAT oven to 300°F/150°C.
  
  PASTRY
  
  COMBINE shortening and sugar in bowl of electric mixer.
  Beat at medium speed until well blended. Beat in milk
  and rosewater.
  
  BEAT in flour, 1/4 cup at a time, until well blended.
  Knead dough in bowl until dough holds together and is
  easy to shape. Pinch off walnut-size piece of dough.
  Roll into ball. Pinch sides up to form pot shape.
  
  FILL center with level tablespoonful of date filling.
  Pinch dough closed; press to seal. Slightly flatten
  and smooth top. Place on ungreased baking sheets.
  
  BAKE 15 to 20 minutes or until firm and set. Do not
  allow pastries to brown.
  
  COOL on baking sheets 3 minutes. Transfer to cooling
  racks to cool completely. Sprinkle with powdered sugar
  while still warm. Cool completely.
  
  TIP These cookies are traditionally served in Syria
  during the Easter Holiday.
  
  TIP Rosewater is available at Middle Eastern markets.
  
  TIP If using glass baking pans instead of metal ones,
  reduce the oven temperature by 25°F. Shiny metal pans
  reflect heat, so foods are tender with a light brown
  crust. Dark metal or enamel pans absorb heat so foods
  brown more quickly and develop a crust.
  
  MM Format by Dave Drum - 28 March 2010
  
  From: http://www.crisco.com
  
  Uncle Dirty Dave's Archives
 
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