Lassy Mogs - A Canadian Holiday cookie
Lassy Mog Cookies - When I was living in Toronto, Canada, my friends and I used to get together at each other's homes for coffee or tea. One of these lovely ladies - a native of Newfoundland - served us these soft, chewy, spiced, delicious cookies with our tea, I just had to ask for the recipe. She said the "Lassy" comes from molasses and "mogs" are soft, low rising cakes. Newfoundlanders, who are about the nicest people you can meet: kind, warm, friendly and sweet with a great sense of humour, still use a lot of old English recipes in their cooking and baking and these yummy cookies are amazingly delicious and easy to make. You will be addicted to them, I am sure of that because I am. They can be great for gift giving during the Holidays or for tea time year round. Try them, you'll like them. In Canada you can purchase the President's Choice brand at Loblaw's or No Frills supermarkets, they are available during the Holidays which begin by Canadian Thanksgiving which is mid October and if you are not in Canada and want to try these tasty morsels, go to * www.canadianfavourites.com.
Ingredients:
1/2 cup softened butter
1/2 cup brown sugar
1/3 cup molasses
1 large egg
1/4 tsp cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups flour - you can use all purpose or Gluten Free flour, now available at all grocery stores, a relief for Gluten allergy sufferers.
2/3 cups chopped pecans
1/3 cups chopped dates
1/3 cups raisins
In a large bowl cream your cool softened butter and the sugar. Add the molasses and the egg. In another large bowl sift all the dry ingredients then add them in small amounts into the butter mixture. Before you add all the flour, place the dates and raisins in a sieve and pour some flour over them, because they are sticky, this will prevent them from clumping and will help them blend well. Mix until all flour is incorporated, this will be easier if you have a mixer because the dough gets very thick. Add the pecans until well blended but don't over mix.
Preheat oven to 350 F. Place dough in the fridge in a covered container. While waiting for your oven to heat-up, line two large cookie sheets with parchment paper - I use it all the time and food will not stick to it. If you have them, you can use those great cookie sheet liners ** Martha Stewart uses which you can buy online at KitchenCollection.com. Once the oven is ready, drop the cookie dough on the sheets using an ice cream scoop for really large cookies or with a tablespoon for smaller cookies lightly press down the dough ball with the back of the spoon slightly dampened or with your fingers. This helps the cookie flatten while baking.
Bake cookies for 12-15 minutes. Cookies will be soft and appear slightly underdone. Cool cookies in the cookie sheet for 5 minutes then transfer to a cooling rack. Always remember to check cooking time, as ovens cooking times vary.
Prep.time: 25 minutes Baking time: 15 minutes Yields: Two dozen large cookies or four dozen if using a tablespoon.
* www.canadianfavourites.com For Lassy Mogs and other Canadian treats. Also try FudgeeO cookies,so yummy.
** www.KitchenCollection.com or MarthaStewart.com
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