Maamoul (Lebanese Date Cookies)

In a large bowl, combine semolina flour, all-purpose flour, mahlab, and salt. Using your fingertips, thoroughly incorporate the clarified butter into the dry ingredients. Cover the bowl and let the dough rest at room temperature for 8 hours to overnight. (Resting Time: 8-12 hours)

Warm the milk in a microwave-safe bowl until just lukewarm (about 15 seconds). Stir in the sugar and yeast until dissolved. Allow the mixture to stand until foamy. (Proofing Time: 5 minutes)

Pour the yeast mixture and orange blossom water over the dough, mixing until evenly moistened. Pinch off a small piece of dough and roll it into a ball; it should hold its shape without cracking. If needed, add more milk or orange blossom water to achieve the desired consistency. Cover and let the dough rest. (Resting Time: 15 minutes)

Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats.

Lightly flour the ma'amoul molds, tapping out any excess. Pinch off a walnut-sized piece of dough and roll it into a ball. Press your thumb into the ball to create a cavity for the filling. Thin out the edges with your fingers to create an even, thin wall. Place a piece of date paste into the cavity and pinch the dough over it to seal.

Position the cookie seam-side up inside the mold cavity. Press down firmly, ensuring the top is flush with the mold's edges. Trim off any excess dough. Invert the mold and gently tap it against your work surface to release the cookie. Repeat with the remaining dough and date paste, arranging the cookies 1 inch apart on the prepared baking sheets.

Bake one baking sheet at a time in the preheated oven until the edges and bottoms are golden brown, while the tops remain mostly pale. (Baking Time: 15 minutes)

While the cookies are still slightly warm, sift powdered sugar over them. Allow them to cool completely before storing in an airtight container at room temperature.