Lassy Mogs

• 1/2 cups Butter, Cubed
• 3/4 cups Brown Sugar
• 1 whole Egg
• 1/4 cups Molasses
• 2 cups Flour
• 2 teaspoons Pumpkin Pie Spice
• 1/4 teaspoons Salt
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 17 whole Dates (pitted, Chopped)
• 1/3 cups Raisins
• 2/3 cups Pecans

1. Preheat your oven to 350F.
2. In your mixer, place the chilled butter and brown sugar, cream together. Mix in the molasses and the egg. Sift together your dry ingredients in a separate bowl. In two parts, mix in the flour until just incorporated. Using a wooden spoon, stir in dates, raisins and pecans. Don't over mix.
3. Place the dough into the fridge. Let chill slightly (for about 1/2 hour).
4. Line two cookie sheets, using parchment or Silpat. After your dough has chilled, roll the dough into balls about the size of a gold ball. Then, press down slightly on the ball with a flat bottomed glass (or just your fingers), slightly moistened. This will keep the dough from sticking.
5. One sheet at a time, bake your cookies. They will take between 10-12 minutes. You want them just slightly brown along the edges, but not on top. The bottoms should be a nice golden brown. The cookies will be slightly underdone, but this is what gives them their soft chewiness.
6. Enjoy!

butter, brown sugar, egg, ubc, flour, pie spice, ubc, baking soda, baking powder, dates, raisins, pecans

Taken from tastykitchen.com/recipes/desserts/lassy-mogs/ (may not work)