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Newfoundland Lassy Mogs

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!
Course Cookies
Cuisine Newfoundland
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 2 1/2 dozen cookies
Author Barry C. Parsons

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.