Combine flour, semolina, and granulated sugar in a food processor.

Add softened butter and process to a fine crumb.

Add milk, orange blossom water, and rosewater; pulse to form a soft dough.

Wrap the dough in plastic wrap and let it stand for 2-3 hours.

For the date paste, combine pitted dates, water, and granulated sugar in a saucepan.

Bring to a boil and cook for 6-8 minutes, until very dry, stirring constantly.

Cool the date mixture for 10 minutes.

Place the cooled date mixture in a food processor with butter and process to a paste.

Refrigerate the date paste until needed.

Knead the cookie dough for 3-4 minutes until smooth and shiny.

Divide the dough into 4 equal pieces.

Roll each piece out between 2 sheets of parchment paper to a 6 x 12 inch rectangle (about 1/8 inch thick).

Refrigerate the rolled-out dough for 10 minutes.

Preheat the oven to 350°F (175°C).

Lightly grease and line 2 baking pans with parchment paper.

Spread 1/4 of the date paste along one long edge of one dough rectangle.

Roll up the dough tightly.

Roll out the filled dough to a thin 16-inch length.

Cut the rolled dough into 6 equal pieces.

Roll each piece to 1/3 inch thick ropes.

Join the ends of each rope to make a ring shape, smoothing over the joint.

Place the shaped cookies on the prepared baking pan.

Repeat with the remaining dough and date paste.

Bake for 10-15 minutes, until just lightly golden on the bottom.

Cool the cookies in the pan for 5 minutes.

Remove from the pan and cool completely on a wire rack.

Dust with powdered sugar to serve.