Lassy Mogg Cookies

While strolling through our local grocery store I came upon something I had never seen before: Lassy Moggs in the cookie section. The bag noted that they were inspired by an old family recipe found in Newfoundland. I love molasses especially for gingerbread but also for pumpernickel bread, so imagine my surprise to find something more to make with this mysteriously dark, sweet, syrup. After doing some research I learned that these delectables were referred to as a Wee Mogg, or small, low rising cake. Like most cookie recipes, alternates for fruit and nuts can be easily swapped out or more added in. One recipe called for chopped dates as well as raisins and listed toasted pecans instead of the hazelnuts. Whichever you prefer will work well so make lots! They are a tasty favourite.

• 1 cup non-hydrogenated margarine
• 1-1/2 cups brown sugar, the darker the better
• 2 eggs
• 2 teaspoons vanilla
• 1/3 cup molasses
• 1/2 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 3-1/2 cups all-purpose flour
• 1 cup Thompson raisins
• 1/2 cup chopped or sliced filberts (hazelnuts)

1. Measure margarine, sugar and molasses into mixing bowl.
2. Mix until near fluffy.
3. Add eggs and mix.
4. Add vanilla and mix.
5. Add flour, cloves, cinnamon, baking soda, salt and mix.
6. Fold in raisins and nuts.
7. Using 2 teaspoons, scoop dollops of cookie dough onto a parchment-lined cookie sheet, evenly spaced allowing for some expansion.
8. Bake at 350 F for 9 minutes.
9. Remove cookies from pan and allow to cool on wire rack.