Lassy Mogs. A Newfoundland favourite; well spiced, soft cookies with a deep molasses flavour and filled with dried fruit and crunchy pecans. Irresistible!
So what are Lassy Mogs? Well, in Newfoundland and in some parts of the Maritimes, I have heard, lassy is the old fashioned term for molasses; a mog is a small low rising cake.
The first time I remember having these wasn’t in Newfoundland at all but at a small bakery in Nova Scotia; although they still were presented as Newfoundland Lassy Mogs. I remember them as being so delicious on that occasion that I’ve always compared other versions to them.
They were soft but more cookie-like than many I’ve tried since. There are a LOT of different versions of this recipe out there and they vary greatly in the amount of molasses in particular.
I like to taste the molasses, so pale, lighter tasting Lassy Mogs are not going to impress me at all; the darker the better for me. Some recipes call for oatmeal in the recipe. I’ve never tried that but oatmeal does have a tendency to absorb moisture so I as skeptical about adding it.
I played around with the basic recipe until I got them just how I like them. One of the things I insist upon for these is to toast the pecans first. Many cookie recipes with nuts say not to toast them as they will bake in the cookies.
While that is true for flatter cookies, the flavour of the toasted pecans is a must in these more domed cookies.
Many say that everything is made better with chocolate and I would never have normally done this, but we were dipping some Scottish Shortbread in chocolate this morning too, so I smeared some across one of these cookies. Scrumptious! You might want to try that too.
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- 2 1/4 cups + 2 Tbsp flour
- 1 1/4 tsp baking soda
- 1 1/2 Tbsp powdered ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp allspice
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 egg
- 2/3 cup molasses
- 2 tsp vinegar
- 1/2 cup chopped dates chopped to the size of raisins
- 1/2 cup raisins
- 1 cup toasted pecan pieces
Preheat oven to 350 degrees F and line 3 cookie sheets with parchment paper.
First, toast the pecans at 350 degrees F so that they can cool to room temperature while you prepare the rest of the recipe.I toast whole pecans on a baking sheet for 10-12 minutes tossing them at the half way point. I then cool them and break each one into 2-4 pieces by hand. This little extra effort ensures nice big crunchy bits of pecan in every bite.
Sift together the flour, baking soda and spices and set aside.
Cream together the butter and brown sugar for about 5 minutes until light and fluffy.
Beat in the egg for another minute or so.
Blend in the molasses and vinegar. (The vinegar often occurs in old recipes as a way to boost eh rising action of baking soda.)
Fold in the dry ingredients by hand and when almost incorporated fold in the dates, raisins and pecans.
Drop the dough by rounded tablespoons onto the parchment lined cookie sheets about 2 1/2 inches apart.
Bake for 14 minutes and let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
Store in airtight containers. These cookies will freeze very well.
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