To prepare the dough, measure the xanthan gum, Chantal’s Gluten Free All Purpose Flour Blend, fine yellow cornmeal, mahlab, sugar, and salt, and mix them well.

Melt the butter and pour directly onto the dry ingredients. Quickly mix with a wooden spoon. Once the mixture becomes too hard to mix with a spoon, switch to mixing with your hands, and gently rub the mixture between your hands until the butter is well incorporated into the dry mix.

Cover the mixture with a plastic wrap, and set aside for 24 hours or overnight to allow the cornmeal, and the rest of the dry ingredients to fully absorb the butter and swell up.

After the 24 hours have passed, add in the yeast, rose water, orange blossom water, and milk. Knead well using your hands.

Cover again, and set aside for 30 minutes to an hour.

Meanwhile, prepare the date filling by mixing in the date paste, melted butter, rose water, and orange blossom into a smooth and moldable filling. You can mix either by hand or a stand mixer. Cover with plastic wrap and set aside.

Add in the baking powder to the dough, and knead again until well incorporated.

Line a cookie sheet with a silicon mat or parchment paper.

Preheat oven to 350 F.

Using a pastry brush, oil the cookie molds to prevent the dough from sticking to them, or line them with plastic wrap.

Take a ball of dough about the size of a ping-pong ball or slightly bigger. Gently roll it between the palms of your hands to make a perfect ball shape.

Oil your hands using vegetable or canola oil.

Take about a teaspoon of an ice-cream scoop from the date filling, and roll it into a ball shape using the palm of your hands.

Using your pointing finger, create a well into the dough ball, large enough to fit the date filling, and have excess dough to cover it with.

Pinch the top of the dough that is around the date filling in roder to incase the filling into the dough. Gently roll the dough between your fingers.

Place the dough into the greased cookie mold, and press it gently to flatten its surface, and to ensure that it fits perfectly in the cookie mold. You need to press enough in order to give the cookie the shape of the mold.

Plop the cookie onto the cookie sheet.

Repeat the same process for remaining cookies.

Place the cookie sheet onto the middle rack of a 350F preheated oven. Bake for 20 to 25 minutes, or until golden brown.

Remove from oven and set aside to cool completely. Serve with tea or coffee.