Lassy Mog Cookies

Autumnal Cookies:  Lassy Mogs

Autumnal Cookies: Lassy Mogs

The first leaves are beginning to turn on the mountain, and the mornings have been crisp.  Indian Summer has arrived and the D-Man and I decided to capture our favorite autumnal flavors in a batch of cookies.  If you live, or have lived in Canada, or even parts of Maine, you may be familiar with Lassy Mogs.  It is claimed that these cookies originated in Newfoundland, and while there are many versions, one thing they all have in common is “lassy” which is an abbreviated form of the word Molasses.   Mogs may have derived from a British verb that meant “to go slowly”, as these cookies typically rise more slowly than other “flour based” cookies when baked.

Ingredients:

½ Cup Pastured Butter
½ Cup Organic Coconut Sugar
1/3 Cup Molasses
1 Pastured Egg
1 ½ teaspoons Organic Ground Cinnamon
½ teaspoon Organic Ground Cloves
½ teaspoon Organic Ground Nutmeg
1 ¼ teaspoons Organic Ground Ginger
½ teaspoon Aluminum Free Baking Soda
½ teaspoon Baking Powder
1 ½ Cups Blanched Almond Flour
½ Cup + 2 Tablespoons Tapioca or Arrowroot Starch
1/3 Cup Chopped Dates
1/3 Cup Organic Raisins (Optional: soak your raisins in warm water to plump/soften, then drain and dry well before adding to the cookie dough)
2/3 Cup Organic Pecan Pieces

Directions:

In a small bowl combine the almond flour, tapioca or arrowroot, spices, baking powder and baking soda mixing with a fork to break up any clumps.

In a medium sized bowl place your butter (just slightly softened) and cream together with coconut sugar using an electric hand mixer.

When the butter and sugar are combined, add the molasses and egg and continue beating.

Add the dry ingredients in two batches to the butter/sugar/egg/molasses mixture until a dough is formed.

Stir in the raisins, dates and pecan pieces and chill the dough in the refrigerator for at least 10 to 20 minutes.

Preheat your oven to 350 Degrees while the dough is chilling.
Line two cookie sheets with parchment paper and remove dough from the refrigerator.

Using a small ice cream scoop (approximately 3 Tablespoons), scoop the dough and place on your cookie sheet.

Gently flatten each cookie with the palm of your hand or a flat bottomed glass moistened with water.

Bake one pan of cookies at a time for 12-14 minutes, the cookies will be slightly under cooked when removed from the oven….Don’t worry, they’ll set up.

Allow the cookies to cool on the cookie sheet.

Recipes, Sweets and Treats

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