For the dough

1. In a small saucepan, bring the unsalted butter and water to a boil over medium-high heat.
2. Stir in the dates, reduce the heat to low, and simmer until the dates are softened, about 2 minutes. Cool to room temperature, or chill in an airtight container for up to 2 days.
3. Using a hand-held or stand mixer, beat the clarified butter on medium high speed until it is light, fluffy like whipped cream, about 6 minutes.
4. Add the orange blossom water and granulated sugar and beat for another 2 minutes.
5. Now working with a wooden spoon, sift in the flour and gently incorporate it into the butter.
6. Add the milk, and then add more flour by the tablespoon until the dough is pliable, kneading it for another minute or two. Chill the dough, covered, for 30 minutes.

For the ma’moul

1. Place a rack in the middle position in the oven and preheat the oven to 165⁰C. Line two heavy baking sheets (not dark metal) with parchment.
2. To form the ma’moul, pinch off about a tbsps. / 15 g, a walnut-sized piece of the chilled dough. Flour the palms of your hands to prevent the dough from sticking, and press the dough into a well-floured mold. I like to press a bit of the dough in to grease the mold, then flour the ma’moul mold generously so that all grooves are coated.
3. Place about a tsp. of the date filling in the center of the dough, then fold it up over the filling and seal the dough, pressing to smooth the surface. Flatten the exposed dough and wipe away any access with your fingers, making sure that the edge of the molded shape is clear of dough, for a defined cookie edge. You will get a feel for how much dough your mold takes, and how much filling you need, as you make a few of the cookies.
4. Turn the mold over and slam it against the work surface forcefully so that the cookie falls out.
5. Repeat this process with the remaining dough and cookies, moving the cookies to the sheet pans.
6. Bake one pan of cookies at a time, until they are pale in color with just a hint of golden on the bottoms. Check them by lifting one with a flat metal spatula after 10 minutes, and then again every 3-4 minutes, depending on the size of your cookies.
7. Sift confectioner’s sugar over the cookies lightly while they are still warm, and then again when they are room temperature. Store them in an airtight container, where they will stay nice for at least one week.