There’s something enchanting about the sweet aroma of Pabassinas wafting through the kitchen, a delightful reminder of cultural traditions blending seamlessly with the comfort of homemade treats. These iced raisin nut cookies, rich with the essence of anise and zesty citrus, offer not just a taste sensation but a vibrant connection to the celebrations of Dia de los Muertos.
As I prepared these cookies, I found joy in the simple act of mixing dough, each scoop of golden raisins and blanched almonds a tribute to cherished memories and loved ones. Whether you’re a seasoned chef or simply someone craving a break from the routine of fast food, Pabassinas are here to elevate your baking experience with their delightful contrast of soft and chewy textures. Perfect alongside a warm cup of coffee or as a festive gift, these cookies are easy to whip up and can adapt to your taste with different nuts and flavorings—making them a beloved staple in any home kitchen.
Join me as we embark on this sweet journey, honoring the past while creating a new family tradition around the table.
Why You’ll Love Pabassinas Cookies
Every bite of Pabassinas brings joy and cultural significance to your celebrations.
- Easy to Make: With simple instructions, these cookies are perfect for bakers of any skill level.
- Delightful Flavor: The blend of anise and citrus zest creates a uniquely aromatic experience.
- Cultural Connection: Celebrate Dia de los Muertos meaningfully, honoring traditions through delicious treats.
- Versatile Options: Customize with your choice of nuts and dried fruits for a personal touch.
- Great for Sharing: Ideal for gifting or family gatherings, these cookies are sure to impress!
- Crowd-Pleasing Treat: Soft, chewy, and iced, they offer a delightful experience that everyone will love.
Pabassinas Ingredients
Experience the joy of baking with these delightful Pabassinas cookies by gathering these essential ingredients!
For the Dough
- All-Purpose Flour – Provides structure and stability. No direct substitutions recommended.
- Granulated Sugar – Adds sweetness. Can substitute with brown sugar for a deeper flavor.
- Dry Active Yeast – Leavens the dough, making it airy. Instant yeast may be used instead without prior proofing.
- Baking Powder – Enhances leavening. Omit if using self-rising flour.
- Butter – Adds richness and moisture. Substitute with margarine for a dairy-free option.
- Vanilla Extract – Enhances overall flavor. Use almond extract for a diverse flavor profile.
- Orange Extract/Zest – Provides citrus brightness. Lemon zest can be an alternative for a different citrus note.
- Anise Extract/Oil – Distinctive licorice flavor. Omit if preferred; one teaspoon of anise seeds can be used.
- Water – Hydrates the dough. Lukewarm or room temperature is ideal for activating yeast.
For the Fillings
- Golden Raisins – Adds chewiness and sweetness. Substitute with regular raisins or chopped dried fruits.
- Blanched Almonds – Contributes crunch and nutty flavor. Walnuts can be used but may be omitted for nut-free versions.
With these ingredients at hand, you’re ready to create Pabassinas that not only satisfy your sweet tooth but also connect you to rich traditions and cherished memories. Happy baking!
How to Make Pabassinas
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Preheat Oven: Start by setting your oven to 475°F, then line a baking sheet with parchment paper for easy cleanup. This will ensure your cookies bake evenly and don’t stick!
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Mix Dry Ingredients: In a mixer bowl, combine the all-purpose flour, granulated sugar, dry active yeast, and baking powder. Mix them gently until well blended. This step provides the foundation for your delicious cookies.
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Incorporate Butter & Extracts: Add softened butter along with the vanilla, orange extract, and anise extract to the dry mixture. Blend until you reach a crumbly texture that’s slightly moist, which is perfect for your dough.
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Form Dough: Gradually pour in the lukewarm water, mixing until a smooth, cohesive dough forms. This dough should feel slightly tacky but hold its shape when molded.
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Add Fillings: Gently fold in the golden raisins and blanched almonds. Mixing in half of the dough at first can make it easier to handle.
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Roll and Slice: On a lightly floured surface, roll the dough to about ¼ inch thickness. Then, slice it into bars or desired shapes, ensuring uniformity for even baking.
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Bake: Place the cookie pieces 1 inch apart on the prepared baking sheet. Lower your oven temperature to 325°F and bake for 20-25 minutes or until they turn golden brown on the edges.
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Cool Cookies: Once baked, transfer the cookies to wire racks to cool completely. This step is crucial to achieve the right texture and consistency for icing.
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Prepare Icing: In a bowl, combine your icing ingredients until smooth, then dip the cooled cookies into the icing. Allow them to rest so the icing sets properly, forming a shiny coat.
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Store: Keep these delightful Pabassinas in an airtight container at room temperature for up to 10 days, if they last that long!
Optional: Drizzle some melted chocolate before the icing sets for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delightful Pabassinas cookies are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by mixing all the ingredients and storing it wrapped in plastic wrap in the refrigerator. This keeps the dough fresh and easy to handle when you’re ready to bake. You can also pre-slice the cookies and freeze them for up to 3 months; just ensure they’re separated on a baking sheet before transferring to airtight containers. When you’re ready to enjoy them, simply bake from frozen, adding a few extra minutes to the baking time, and you’ll have fresh, homemade cookies just as delicious as if they were baked on the same day!
What to Serve with Pabassinas?
As you savor these delightful cookies, let’s explore what pairs perfectly to enhance your culinary experience.
- Rich Coffee: The smooth, robust flavor of coffee beautifully complements the sweet, iced Pabassinas, making for a comforting afternoon treat.
- Chocolate Milk: Both nostalgic and indulgent, chocolate milk adds a playful twist that balances the spiced notes of the cookies.
- Fruit Salad: A fresh and vibrant contrast, a fruit salad filled with citrus or berries brightens the palette and refreshes between bites.
- Warm Milk: This classic pairing creates a cozy atmosphere, perfect for enjoying the soft, chewy goodness of Pabassinas.
- Herbal Tea: A calming cup of chamomile or mint tea offers a soothing balance, enhancing the aromatic notes of anise and citrus.
- Vanilla Ice Cream: Serve a scoop alongside the cookies for a delightful dessert experience, the creaminess pairing beautifully with the soft texture of Pabassinas.
- Nutty Biscotti: For a texture contrast, serve with crunchy biscotti. This duo of cookies celebrates different textures while sharing flavors.
- Caramel Sauce: Drizzling warm caramel over Pabassinas adds an extra layer of sweetness and richness that’s simply irresistible!
- Citrus Sorbet: Refreshing and light, a scoop of citrus sorbet cleanses the palate beautifully after the sweetness of these cookies.
- Spiced Wine: For a festive touch, a glass of warm spiced wine can turn your dessert into a celebration of flavors, perfect for gatherings.
How to Store and Freeze Pabassinas
Room Temperature: Keep Pabassinas in an airtight container at room temperature for up to 10 days to maintain freshness and avoid moisture loss.
Freezer: Freeze the cookies in a single layer on a baking sheet, then transfer them to a zip-top bag for up to 3 months. Just thaw at room temperature before enjoying.
Reheating: If you prefer warm cookies, reheat them in a toaster oven or microwave for a few seconds to restore their soft texture.
Wrap for Freshness: For optimal storage, wrap cookies in pairs with wax paper to prevent sticking and to help keep their delightful freshness intact.
Expert Tips for Making Pabassinas
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Yeast Activation: Make sure your yeast is fresh; expired yeast can lead to flat cookies. Always proof it by dissolving it in warm water before mixing!
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Dough Consistency: If your dough feels too dry, add a bit more water, a teaspoon at a time, ensuring it bonds well without becoming too sticky.
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Chill Before Baking: For even shapes and better textures, chill the dough for about 30 minutes before rolling. This helps maintain their form while baking.
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Icing Perfection: Allow cookies to cool completely before icing; warm cookies can cause the icing to melt away, leading to a messy finish.
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Flavor Variations: Don’t hesitate to experiment! Swap golden raisins for cranberries or add chopped pecans for a unique twist to your Pabassinas.
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Proper Storage: Store cookies in an airtight container layered with wax paper to keep them fresh and prevent sticking. Enjoy your homemade delights for days!
Variations & Substitutions for Pabassinas
Feel free to elevate your Pabassinas experience with these fun and flavorful twists!
- Nut-Free: Omit the nuts entirely for a cookie that’s safe for those with allergies while still packed with sweetness from the raisins.
- Cranberry Delight: Swap golden raisins for dried cranberries for a tart and sweet contrast that sings of holiday cheer.
- Spicy Cinnamon: Add a teaspoon of ground cinnamon to the dough for a warm, spicy undertone that complements the festive spirit.
- Almond Joy: Replace blanched almonds with chopped toasted hazelnuts for a rich, nutty flavor that pairs beautifully with the icing.
- Citrus Zing: Mix in lemon zest instead of orange to bring a bright, fresh twist to your cookies—perfect for a sunny afternoon treat.
- Liquid Sweetener: Use honey or maple syrup instead of granulated sugar for a different taste and a touch of natural sweetness.
- Chocolate Swirl: Incorporate mini chocolate chips into the dough for a decadent touch that makes each bite irresistible.
- Anise-Free: If you’re not a fan of anise, try using a splash of vanilla extract instead for a milder, yet still aromatic, flavor profile.
Pabassinas: Iced Raisin Nut Cookies Recipe FAQs
What kind of raisins should I use for Pabassinas?
For Pabassinas, I highly recommend using golden raisins as they lend a lovely sweetness and chewy texture. However, if you prefer, regular raisins or even chopped dried fruits like apricots or cranberries can be delightful substitutes, adding a unique twist to the traditional recipe.
How should I store Pabassinas?
To keep your Pabassinas fresh, store them in an airtight container at room temperature for up to 10 days. If you’re worried about them sticking together, wrap them in pairs with wax paper before placing them in the container. This way, you’ll maintain their delightful texture and avoid any mess!
Can I freeze Pabassinas?
Absolutely! To freeze Pabassinas, place them in a single layer on a baking sheet for about an hour until firm, then transfer them to a zip-top bag for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a few seconds to restore their soft, chewy goodness.
What can I do if my dough is too dry?
If your dough feels too dry while mixing, don’t worry! Just add a teaspoon of lukewarm water at a time until the dough comes together nicely. You want a dough that feels slightly tacky but holds its shape, making it easy to roll out and cut into your desired cookie shape.
Are Pabassinas safe for people with nut allergies?
If you’re accommodating nut allergies, you can easily make Pabassinas nut-free! Simply omit the blanched almonds and rely on the golden raisins for texture. This way, you still achieve a delicious cookie, perfect for everyone at your table!
Pabassinas: Irresistible Raisin Nut Cookies for Celebrations
Ingredients
Equipment
Method
- Preheat Oven: Start by setting your oven to 475°F, then line a baking sheet with parchment paper for easy cleanup.
- Mix Dry Ingredients: In a mixer bowl, combine the all-purpose flour, granulated sugar, dry active yeast, and baking powder. Mix them gently until well blended.
- Incorporate Butter & Extracts: Add softened butter along with the vanilla, orange extract, and anise extract to the dry mixture. Blend until crumbly.
- Form Dough: Gradually pour in the lukewarm water, mixing until a smooth, cohesive dough forms.
- Add Fillings: Gently fold in the golden raisins and blanched almonds.
- Roll and Slice: On a lightly floured surface, roll the dough to about ¼ inch thickness, then slice into bars.
- Bake: Place the cookie pieces on the prepared baking sheet and lower the temperature to 325°F. Bake for 20-25 minutes.
- Cool Cookies: Once baked, transfer the cookies to wire racks to cool completely.
- Prepare Icing: In a bowl, combine your icing ingredients until smooth, then dip the cooled cookies into the icing.
- Store: Keep Pabassinas in an airtight container at room temperature for up to 10 days.