Lassy Mogs
Ingredients
½ cup butter
½ cup brown sugar
1/3 cup molasses
1 egg
½ tsp cinnamon
¼ tsp cloves
½ tsp nutmeg
¼ tsp salt
½ tsp baking soda
½ tsp baking powder
2 cups flour
1/3 cups chopped dates
1/3 cups raisins
2/3 cups pecan pieces
Starting with slightly cold butter, cream together butter
with sugar. Mix in the molasses and then the egg. Sift
together the dry ingredients and mix into the butter mixture
in two parts, mixing until flour just incorporated. Stir in
dates, raisins and pecans just until incorporated.
Place the dough into the fridge and preheat oven to 350°F.
While waiting for oven to pre-heat, line two cookie sheets.
Once the oven has pre-heated, scoop out dough with an ice
cream scoop and press down slightly with a flat bottomed
glass, slightly moistened.
Bake cookies for 12-14 minutes one sheet at a time. Cookies
will be slightly underdone. Cool completely on baking
sheets.
Yields: 24 cookies* Lassy
and lasses are common short forms for molasses on the
island. Mogs are small cakes made of flour, baking powder,
butter, salt, etc. When sweetened with molasses instead of
sugar, they are, of course, lassy mogs. Mog may derive from
a British dialect verb that meant "to go slowly" because the
little cakes rose slowly when baked. But Mog and Moggy were
also dialect nicknames for Margaret in certain rural areas
of the British Isles, so these cakes may simply be lassy
Margarets.
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