This traditional Newfoundland cookie has many variations, and while this recipe may not be exactly the same as your Nan’s we really hope that you like our version as well!
The name Lassy Mogg, it is believed, came about because molasses was often referred to as “lassy” and a mogg was a flat dense cake.
A traditional Newfoundland cookie, best enjoyed with a hot mug of tea!
- In a sauce pan combine the raisins, dates and water, bring to a boil, reduce heat and simmer for 5 minutes, set aside to cool.
- In a bowl combine the flour, baking soda, baking powder and all the spices, mix well and set aside.
- In a separate bowl cream together the shortening, the brown sugar and the molasses.
- Add the eggs one at a time, beating until incorporated.
- Add the vanilla and mix.
- Add the raisins and dates, mix by hand.
- Fold the dry ingredients into the wet ingredients.
- Fold in the toasted pecans.
- Drop the cookies onto parchment lined baking trays.
- Bake for 10-12 minutes.
- Place on rack to cool.
- Prep Time:15 mins
- Cook Time:10-12 minutes
- Category:Desserts, Recipes