To Prepare the Filling

Cut the dates in half widthwise to ensure that no pits remain. Finely chop them by hand (or in a food processor for larger quantities). In a medium saucepan, combine the dates, boiling water, and butter. Place the pan over medium-low heat, cover, and simmer 10 minutes, stirring a couple of times. Remove from the heat and transfer the cooked dates to a buttered dish. Flatten them in the dish and refrigerate uncovered for 1 hour.

Measure the cooled date filling into 1-tablespoon portions. Cut the portions in half. Between your palms, roll each half into a ball. If the dates seem sticky, lightly butter your palms. Set the date balls aside.

To Prepare the Dough

Combine the semolina, Wondra flour, and sugar in a bowl. Pour the melted butter (melted butter that is slightly warm, not hot) over the flour mixture. Use the back of a spoon to mix and press the butter into the flour mixture until it is evenly blended. Flatten the mixture into the bottom of the bowl, using the back of the spoon. Cover and set aside at room temperature for 1 hour.

After 1 hour, mix the warm water and yeast with a pinch of sugar; cover and set aside.

Use your hand to loosen and break apart the soaked semolina, which may have hardened. Work the mixture loose until you have broken down any lumps. Pour the yeast mixture over the semolina. Use massage-like strokes to combine the ingredients with your hand (for about 1 minute), forming a ball of dough. Sprinkle a little bit of water over the dough if it seems dry and granular.

Measure the dough into ¼-cup portions. Roll each portion with your hands into a 3-inch cylinder, then cut each cylinder into 3 equal pieces. Drape plastic wrap over the pieces to prevent drying while you work.

To form and bake the cookies

Preheat the oven to 375°F. Line a baking sheet with foil and set it within reach.

Place a piece of dough in the palm of one hand and with the forefinger of your other hand, pierce the dough with your fingertip and hollow a cavity that is about 1¼ inches deep and 1¼ inches wide. Place a date ball in and close the dough, securing the filling inside. Repeat with the remaining dough.

Place the date-filled dough ball into the cookie mold, seam side facing you. Press it firmly into the mold with your palm. Flip the mold, then tap the tip on a hard surface. Be prepared to catch the cookie with the other hand as it pops out. Repeat with the rest of the cookies, placing them on the foil-lined baking sheet ¼ inch apart. (If the filled dough balls begin to stick in the mold, dip them in a bit of Wondra flour before pressing them into the mold.)

Place the tray in the center of the oven and bake 18 to 22 minutes or until they are golden and the bottom edges begin to brown. Remove them from the oven and cool completely before serving. Serve at room temperature.