Lassy Mogs recipe
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Ingredients
- 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
Nutrition Info
- 194.7 caloriescarbohydrate: 32.6 gcholesterol: 10.2 mgfat: 7.3 gfiber: 1.7 gprotein: 1.7 gsaturatedFat: 2.7 gservingSize: -sodium: 104.5 mgsugar: 16.1 gtransFat: : -unsaturatedFat: : -
Directions Lassy Mogs
Directions
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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.
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.