Lassy Mogs

Recipe View In a medium saucepan, combine the butter, brown sugar, water, molasses, allspice, cinnamon, cloves, ginger, and black pepper. (Prep time: 5 minutes)

Recipe View Bring to a simmer over medium heat, stirring occasionally until the butter is melted and the sugar is dissolved. (Cook time: 5-7 minutes)

Recipe View Remove from heat and let cool until warm to the touch. Stir in the vanilla extract. (Cooling time: 20-30 minutes)

Recipe View Pour the mixture into a large mixing bowl, cover, and let stand at room temperature for at least 8 hours, or overnight, to allow the flavors to meld. (Rest time: 8+ hours)

Recipe View Stir in the raisins, dates, pecans, and candied fruit until evenly distributed. (Prep time: 5 minutes)

Recipe View In a separate bowl, whisk together the salt, baking soda, and flour. Gradually add the dry ingredients to the fruit mixture, stirring until just combined and no dry lumps remain. (Prep time: 10 minutes)

Recipe View Cover the dough and refrigerate for 3 to 4 hours, or until firm enough to handle. (Chilling time: 3-4 hours)

Recipe View Preheat your oven to 350 degrees F (175 degrees C). (Prep time: 10 minutes)

Recipe View Shape the dough into golf ball-sized balls. Place them onto ungreased baking sheets, leaving about 1 1/2 inches between each cookie. (Prep time: 10-15 minutes)

Recipe View Gently flatten each cookie with your palm to about 1/4-inch thickness. (Prep time: 5 minutes)

Recipe View Bake in the preheated oven until the edges are golden brown, 8 to 10 minutes. (Bake time: 8-10 minutes)

Recipe View Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely. (Cooling time: 30+ minutes)