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Lassy Mogs – a Newfoundland favourite.

Lassy Mogs. A Newfoundland favourite; well spiced, soft cookies with a deep molasses flavour and filled with dried fruit and crunchy pecans. Irresistible!

Newfoundland Lassy Mogs

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.

Newfoundland Lassy Mogs - ready for the oven.

Ready for the oven.

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.

Lassy Mogs. Getting the recipe right.

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.

Newfoundland Lassy Mogs

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.

Newfoundland Lassy Mogs with chocolate

Try them with chocolate, too!

You might also like to try our delicious recipe for Mince Pies!

Mince Pies with clementine and brandy on a slate serving board with Christamas decorations in the background.

Mince Pies with Clementine and Brandy.

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Newfoundland Lassy Mogs

Newfoundland Lassy Mogs

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Newfoundland Lassy Mogs
Yield: 30 cookies

Lassy Mogs - a Newfoundland favourite.

Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes

Lassy Mogs - a Newfoundland favourite; well spiced, soft cookies with a deep molasses flavour and filled with dried fruit and crunchy pecans. Irresistible!

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F and line 3 cookie sheets with parchment paper.
  2. 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.
  3. Sift together the flour, baking soda and spices and set aside.
  4. Cream together the butter and brown sugar for about 5 minutes until light and fluffy.
  5. Beat in the egg for another minute or so.
  6. Blend in the molasses and vinegar. (The vinegar often occurs in old recipes as a way to boost eh rising action of baking soda.)
  7. Fold in the dry ingredients by hand and when almost incorporated fold in the dates, raisins and pecans.
  8. Drop the dough by rounded tablespoons onto the parchment lined cookie sheets about 2 1/2 inches apart.
  9. 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.
  10. Store in airtight containers. These cookies will freeze very well.

Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

30

Serving Size

30 cookies

Amount Per Serving Calories 109Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 14mgSodium 83mgCarbohydrates 15gFiber 1gSugar 13gProtein 1g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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[…] is Lassy Mogs, a soft molasses cookie with raisins and nuts. The recipe I’ll try first is this one on the website Rock […]

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[…] I don’t think we’ll ever eat all these cookies. I turned the recipes he wanted (lassy mogs, pumpkin sandwich cookies, chocolate chip cookies and butter beer) into fraction worksheets. They […]

Elise

Monday 13th of January 2020

I made these today according to the recipe- no changes and I found they were a bit hard. The taste was great and I even reduced the cooking time after the first batch but still a little hard. A little disappointed.

Elise

Tuesday 14th of January 2020

Update to my previous post- after the cookies were in a sealed container overnight they softened up and taste great!!

Jbez

Friday 10th of January 2020

can't wait to try these. What kind of vinegar do you use? is it white distilled?? Thank you.

Christina

Wednesday 13th of November 2019

I love this recipe and have made several batches. They are done in my oven at 12 minutes as I make them a little bit smaller. I always blend two types of molasses ( cooking and fancy) to get the flavour I want. Thanks for another great recipe Barry!

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