Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Make the filling: In a small bowl, mash the date paste with the softened butter and cinnamon until smooth. Divide and roll into 18 small balls, about 2 teaspoons each. Set aside.

Make the dough: In a medium bowl, whisk the all-purpose flour, semolina, powdered sugar, baking powder, and salt. Pour in the melted butter and rub it into the dry ingredients with your fingertips until the mixture looks like damp sand.

Add the milk and orange blossom water, if using. Stir just until a soft dough forms. Knead gently in the bowl 5 to 6 times, only until no dry flour remains. If the dough feels crumbly, add milk 1 teaspoon (5 ml) at a time; if sticky, dust your hands lightly with flour.

Divide the dough into 18 equal pieces, about 1 tablespoon each. Keep the pieces covered with a clean towel so they do not dry out.

Flatten one dough piece into a 2 1/2-inch round in your palm. Place a date ball in the center, bring the dough edges up and over the filling, and pinch closed. Roll gently into a smooth ball, then flatten slightly into a thick disc. Repeat with the remaining dough and filling.

Use the tines of a fork to make a simple crosshatch or curved pattern on the tops. Arrange the cookies 1 inch apart on the prepared baking sheets.

Bake one sheet at a time for 12 to 14 minutes, until the bottoms are pale golden and the tops are set but still light in color. Do not wait for deep browning, or the cookies may become dry.

Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Serve fully cooled so the tender semolina texture can set.