Lassy Mogs - a Canadian Treat!

Happy Canada Day!! If you're Canadian (especially if you're an East-coaster) you know there are certain foods that we enjoy that are relatively unknown in the rest of the world. The Jos. Louis, bagged milk, double-doubles, screech, dill pickle potato chips and Shreddies are all delicious portions of our culture that stay close to our maple leaf-emblazoned vests. Pockets of our country have more specialized local cuisine, like British Columbia's Nanaimo bars or these lassy mogs from the rocky province of Newfoundland and Labrador. 

My first encounter with these spicy, soft and chewy cookies was out of a bag from the grocery store, but I'll never forget the combination of the bittersweet molasses, heady cinnamon, richly sweet dates, and toasted pecans. There was a "homey-ness" to them that smacked of kitchens of grandmas past, and while most of my friends never developed the love for them I did, they're definitely a cult-followed staple in households like ours! I always wondered about the name "lassy mog", figuring it had something to do with molasses but no idea what else. When my grandparents returned from a trip to the Newfoundland shores, they brought with them this recipe and the missing piece of trivia: turns out the name comes from the East-coast terms "lassy" (molasses) and "mogs" (soft, low rising cakes).  

I couldn't think of a more quintessential Canadian recipe to share on our country's birthday, and although I made it egg free for our household you can certainly go the traditional route with a single large egg. Either way, I definitely encourage you to try them - you might find yourself coming to visit before long!

Lassy Mogs
Makes 24
⅓ cup salted butter, softened
⅓ cup dark brown sugar
¼ cup unsulphured molasses
3 tbsp whole milk
1 tbsp Homemade Egg Replacer (or Ener-G)
½ tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
¼ tsp allspice
¼ tsp salt
⅔ cup whole wheat flour
⅔ cup barley flour
¼ tsp baking soda
½ tsp baking powder
¼ cup diced dates, soaked in hot water and drained
¼ cup raisins, soaked in hot water and drained
⅓ cup chopped, toasted pecans

1. In a large bowl, cream the butter and sugar until fluffy.
2. Add the molasses, milk, egg replacer, cinnamon, cloves, nutmeg, allspice and salt, blending well.
3. Stir in flours, baking soda, and baking powder until mixed.
4. Fold in dates, raisins and pecans.
5. Wrap in plastic and chill at least 1 hour.
6. Preheat the oven to 350°F and line baking sheets with parchment.
7. Scoop tablespoons of dough onto the sheets and slightly flatten with the bottom of a lightly greased glass.
8. Bake, one sheet at a time, for 14 minutes (cookies will appear slightly underdone).
9. Cool completely on baking sheets.

Amount Per Serving
Calories: 84.4
Total Fat: 3.5 g
Cholesterol: 6.4 mg
Sodium: 44.8 mg
Total Carbs: 14.0 g
Dietary Fiber: 1.2 g
Protein: 1.0 g