Lassy Mogs
From jo_jo_ba 9 years ago
- 2 hours to make
- Serves 24
A homemade version of the soft, chewy Newfoundland cookie, packed with molasses, dates, raisins and pecans. A touch of barley flour adds an extra "rustic" feel. The name comes from the Eastern terms "lassy" (molasses) and "mogs" (soft, low rising cakes).
Ingredients
- ⅓ cup salted butter, softened shopping list
- ⅓ cup brown sugar shopping list
- ¼ cup molasses shopping list
- 3 tbsp whole milk shopping list
- 1 tbsp Homemade Ener G Egg Replacer (or ener-G) shopping list
- ½ tsp cinnamon shopping list
- ¼ tsp cloves shopping list
- ¼ tsp nutmeg shopping list
- ¼ tsp allspice shopping list
- ¼ tsp salt shopping list
- ⅔ cup whole wheat flour shopping list
- ⅔ cup barley flour shopping list
- ¼ tsp baking soda shopping list
- ½ tsp baking powder shopping list
- ¼ cup diced dates, soaked in hot water and drained shopping list
- ¼ cup raisins, soaked in hot water and drained shopping list
- ⅓ cup chopped, toasted pecans shopping list
How to make it
- In a large bowl, cream the butter and sugar until fluffy.
- Add the molasses, milk, egg replacer, cinnamon, cloves, nutmeg, allspice and salt, blending well.
- Stir in flours, baking soda, and baking powder until mixed.
- Fold in dates, raisins and pecans.
- Wrap in plastic and chill at least 1 hour.
- Preheat the oven to 350°F and line baking sheets with parchment.
- Scoop tablespoons of dough onto the sheets and slightly flatten with the bottom of a lightly greased glass.
- Bake, one sheet at a time, for 14 minutes (cookies will appear slightly underdone).
- Cool completely on baking sheets.
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