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.

Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

195 calories; 7.3 g total fat; 10 mg cholesterol; 104 mg sodium. 32.6 g carbohydrates; 1.7 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2018
Love it!! I've made this recipe a few times now and have made a few alterations for my own tastes. I use 1/3 C of brown sugar you don't need a full cup. I've also found no difference in flavours or quality by NOT chilling/freezing the dough and also not letting the sugar mix sit for hours. You can do it all right away. I also only use a cup each of the fruits and find the extra 1/4 c of flour to be too much. Again all for my tastes. I always tell people make the recipe as is a few times get a feel for it then and have fun experimenting with it afterwards. Change up the nuts too. I usually use half walnuts and half honey-roasted pecans. Read More
(1)

Most helpful critical review

Rating: 3 stars
05/08/2014
It was an okay recipe. Everything turned out great except I think the amount of molasses is a bit high. Mine ended up darker then the ones in the picture. I followed this recipe exactly. Next time less molasses might make this recipe perfect for me.. Would make again. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/09/2018
Love it!! I've made this recipe a few times now and have made a few alterations for my own tastes. I use 1/3 C of brown sugar you don't need a full cup. I've also found no difference in flavours or quality by NOT chilling/freezing the dough and also not letting the sugar mix sit for hours. You can do it all right away. I also only use a cup each of the fruits and find the extra 1/4 c of flour to be too much. Again all for my tastes. I always tell people make the recipe as is a few times get a feel for it then and have fun experimenting with it afterwards. Change up the nuts too. I usually use half walnuts and half honey-roasted pecans. Read More
(1)
Rating: 5 stars
02/11/2014
I did add an egg just before adding the dry and I used dried apricots instead of candied fruit this time. I submitted the first photo so I know they look good. Read More
(1)
Rating: 5 stars
06/09/2018
Love it!! I've made this recipe a few times now and have made a few alterations for my own tastes. I use 1/3 C of brown sugar you don't need a full cup. I've also found no difference in flavours or quality by NOT chilling/freezing the dough and also not letting the sugar mix sit for hours. You can do it all right away. I also only use a cup each of the fruits and find the extra 1/4 c of flour to be too much. Again all for my tastes. I always tell people make the recipe as is a few times get a feel for it then and have fun experimenting with it afterwards. Change up the nuts too. I usually use half walnuts and half honey-roasted pecans. Read More
(1)
Advertisement
Rating: 5 stars
12/23/2018
Loved the taste of these fruitcake flavored cookies. Fruity molasses type cookie. Will make again. Read More
Rating: 3 stars
05/08/2014
It was an okay recipe. Everything turned out great except I think the amount of molasses is a bit high. Mine ended up darker then the ones in the picture. I followed this recipe exactly. Next time less molasses might make this recipe perfect for me.. Would make again. Read More