lassy mogs

Lassy Mogs

Lassy Mogs

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.


    • 1 cup butter

    • 1 cup brown sugar

    • ½ cup water

    • 1 cup molasses

    • 1 teaspoon ground allspice

    • 1 teaspoon ground cinnamon

    • ½ teaspoon ground cloves

    • 1 teaspoon ground ginger

    • 1 teaspoon ground black pepper

    • 2 teaspoons vanilla extract

    • 1 ¾ cups raisins

    • 1 ¾ cups dates, pitted and chopped

    • 2 cups pecans, chopped

    • 1 ½ cups chopped candied fruit

    • ½ teaspoon salt

    • 1 teaspoon baking soda

    • 3 ¼ cups all-purpose flour


    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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