Mix farina, semolina and sweet butter. Cover and let it sit at room temperature overnight.
Mix in confectioners sugar, granulated sugar, fennel powder, mahlab, anise powder and baking powder. Add water and avoid over-mixing by using just your fingers, set aside.
Prepare the date filling.
Mix date paste with cinnamon, nutmeg, fennel powder and anise powder.
Roll the date mixture and into small 1 ½ inch sized balls, then roll the dough into slightly bigger balls, about 1 ¾ inch in size.
Lightly flatten one of the dough balls and place a date ball into the center. Roll together then press into a date cookie mold until it’s level with the edge. Tap the mold against a hard surface to remove the cookie.
Bake for 15 to 20 minutes at 400 degrees until golden brown, sprinkle with powdered sugar or ground pistachios.