If you live in Canada you may be familiar with President's Choice Lassy Mog cookies. It is claimed that these cookies originated in Newfoundland, Canada. I hope you enjoy them as much as my friends and family do.
Ingredients
- butter: 1 cup
- brown sugar: 1 cup
- water: 0.5 cup
- molasses: 1 cup
- ground allspice: 1 tsp
- ground cinnamon: 1 tsp
- ground cloves: 0.5 tsp
- ground ginger: 1 tsp
- ground black pepper: 1 tsp
- vanilla extract: 2 tsp
- ¾ cups raisins: 1 piece
- ¾ cups dates, pitted and: 1 piece (chopped)
- pecans: 2 cups (chopped)
- ½ cups chopped candied fruit: 1 piece
- salt: 0.5 tsp
- baking soda: 1 tsp
- ¼ cups all-purpose flour: 3 piece
Metric Conversion
Stages of cooking
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Combine the butter, brown sugar, water, molasses, allspice, cinnamon, cloves, ginger, and black pepper in a saucepan. Bring to a simmer over medium heat, then remove from the heat, and allow to cool. Once warm to the touch, stir in the vanilla extract, and pour into a mixing bowl. Cover, and let stand at room temperature at least 8 hours.
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Stir in the raisins, dates, pecans, and candied fruit. Whisk together the salt, baking soda, and flour; stir into the fruit mixture until no dry lumps remain. Refrigerate 3 to 4 hours until firm.
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Preheat an oven to 350 degrees F (175 degrees C).
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Form the mixture into golf ball-sized balls. Place onto ungreased baking sheets 1 1/2-inches apart, and flatten with your palm to 1/4-inch thick. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
