Lassy Mogs Recipes

LASSY MOGS

Steps:

• 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.
• 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.
• Preheat an oven to 350 degrees F (175 degrees C).
• 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.

LASSY MOGS

Steps:

• Starting with slightly cold butter, cream together butter with sugar.
• Mix in the molasses and then the egg.
• Sift together the dry ingredients and mix into the butter mixture in two parts, mixing until flour just incorporated.
• Stir in dates, raisins and pecans just until incorporated.
• Place the dough into the fridge and preheat oven to 350°F
• While waiting for oven to pre-heat, line two cookie sheets.
• Once the oven has pre-heated, scoop out dough with an ice cream scoop and press down slightly with a flat bottomed glass, slightly moistened.
• Bake cookies for 12-14 minutes one sheet at a time. Cookies will be slightly underdone. Cool completely on baking sheets.