Pabassinas Raisin Nut Cookies for Day of the Dead/ Dia de los Muertos
Adapted from: Adapted from Saveur Magazine October 12, 2005
Makes: Makes about 4 dozen
  • 4 cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 (1/4 oz.) package dry active yeast
  • ½ teaspoon baking powder
  • ¾ cup butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract or 1 tablespoon orange zest
  • ½ teaspoon anise extract or ¼ teaspoon anise oil
  • 1 cup water
  • 1 ½ cups golden raisins
  • 1 cup blanched almonds, finely chopped
  • 4 cups confectioner’s sugar
  • 4-5 tablespoons milk
  • 3 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • 1 teaspoon orange extract
  • Decorating sugar
  1. Preheat oven to 475° F. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, whisk together flour, sugar, yeast, and baking powder.
  3. Add butter and extracts and beat until mixture looks crumbly (about 1 minute).
  4. Mix in 1 cup of water to form dough ball.
  5. Stir raisins and almonds into dough.
  6. Divide the dough in half for easier handling.
  7. On a lightly floured surface, roll out one half of the dough to ¼” thickness.
  8. Use a pizza cutter or knife to slice the dough into bars
  9. Place the cookies on the prepared baking sheet 1” apart.
  10. Reduce the oven temperature to 325° and bake for 20-25 minutes, or until pale golden.
  11. Increase the oven temperature to 400° and bake an additional 2-3 minutes until golden brown.
  12. Cool completely on wire racks covered with a dish towel.
  13. When the cookies are completely cooled, combine all of the icing ingredients in the bowl of an electric mixer and mix to combine.
  14. Dip the tops of the cookies into the icing, tap off excess, and place on a wire rack over wax paper. Sprinkle with decorating sugar. Allow to set and harden on the wire rack for several hours or overnight.
  15. Once the icing has dried, store cookies in an airtight container at room temperature for up to 10 days.
Packing tips
Wrap pairs of cookies, bottoms together, in plastic wrap. Stack wrapped bundles in columns in a freezer weight ziplock bag.
Recipe by The Monday Box at