Add butter and sugar to the mixing bowl. Install the paddle attachment, and run the mixer on medium speed to combine the two ingredients.
Add the eggs and vanilla, and run the mixer until the eggs disappear.
Then, add the flour and cardamom, and run the mixer for a few minutes, until a smooth and homogeneous dough is formed.
Put the dough on a plate, cover with a piece of nylon, and keep in the fridge for fifteen minutes.
Preheat oven to 180°C/ 360°F and prepare short edge trays.
To prepare the filling: add the dates, cinnamon and cardamom to a deep dish, rubbing the dates with the fingertips well to mix the ingredients.
Place a piece of parchment paper on the table, and place the dough on top of it, and a second piece of butter paper. Using the rolling pin, the dough is rolled out several times until it becomes thinner.
Spread a piece of parchment paper on the table, wipe this paper with a little oil, then place the dates on the paper, and top it with a second piece of butter paper greased with oil.
Using the rolling pin, roll the dates out into a thin layer.
Using a round cookie cutter (1 inch), cut the dough into circles, as well as the dates.
Take an amount of the dough, and wipe it with the tip of the finger with a light layer of molasses.
Then, place a piece of dates of a light layer of molasses, then a round piece of the dough on the dates, and pressure a little pressure to stick. Repeat the process until the dough and dates run out.
Cover the surface of the maamoul with molasses, and sprinkle sesame on it.
Arrange the Maamoul in trays, with a space between the piece and the other.
Put the trays in the oven for eight to ten minutes, until the maamoul becomes golden
Remove the trays from the oven, and set aside until the maamoul cools completely
Serve and enjoy the maamoul!