Lassy Mogs

Lassy Mogs

2 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    12 h
Canadian Jen
Recipe by  Canadian Jen

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. 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.
  2. 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.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. 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.

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Reviews (2)

Rate This Recipe
alycenwonder
0

alycenwonder

It was an okay recipe. Everything turned out great except I think the amount of molasses is a bit high. Mine ended up darker then the ones in the picture. I followed this recipe exactly. Next time less molasses might make this recipe perfect for me.. Would make again.

Dee
0

Dee

I did add an egg just before adding the dry and I used dried apricots instead of candied fruit this time. I submitted the first photo so I know they look good.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 32.6 g
  • 11%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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