Soak the raisins for a few hours in the rum, in order to swell and soften, then drain them. Sift the flour on the counter and make a well in the middle. Add 3/4 cup melted butter, rose water (or use orange), brown sugar and knead the dough.
From it are formed balls like apricots, press in the middle with a finger to get deep wells. In a mortar, crush all the nuts along with soft raisins. Put them in a pan, add the cinnamon and beat with 1 and 1/2 tsp oil with 2-3 tablespoons sugar until it’s a smooth mass.
Fill the Easter cookies with it. Bake in greased pan until lightly golden colored. On request, we sprinkle powdered sugar.