Lassy Mogs

Hailing from Newfoundland. Lassy comes from the word molasses, and mog, which is small low rising cake.

makes 30 cookies

2 cups all-purpose flour
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoons salt

1/2 cups butter, softened

3/4 cups packed brown sugar
1/4 cups molasses
1 egg
1 cup toasted pecans
1/2 cup chopped dates
1/2 cup raisins

Preheat the oven to 350F. Sift flour, spices, baking soda, baking powder, and salt together. Set aside. Cream butter with brown sugar. Mix in molasses and egg. Mix in the dry ingredient until just incorporated. Stir in pecans, dates, and raisins. Cover and refrigerate dough 1 hour. Form dough in to golf ball-sized balls and place on baking sheet 2 inches apart. Press down and flatten balls. Bake 12-12 minutes or until slightly brown along the edges, but not on top. Cookies will be soft and appear slightly underdone.

Girl Scout Thin Mints

Copycat recipe.

makes about 30 cookies

1-1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup softened butter
1 cup granulated sugar
1 egg
icing
16 oz. dark chocolate candy melts or semi-sweet chocolate, chopped
1 teaspoon peppermint extract

Line baking sheet with parchment paper. Set aside. Whisk together flour, cocoa, and salt. Cream together butter and sugar until fluffy. Beat in egg and peppermint. Slowly mix in flour. Shape dough into a 2-inch log. Wrap in wax paper, and then freezer 1 hour. Preheat oven to 350F.  Unwrap dough and slice dough into 1/4-inch thick rounds. Place on prepared sheet about 1-1/2 inches apart. Bake 10-12 minutes. Cool. Melt chocolate melts in a double boiler. Stir in peppermint. Dip cookies in the chocolate and lift out with a fork shaking off excess. Place the cookies on prepared sheet and allow to set.

Kuih Semperit

Also known as Biskuit Semperit and Dahlia Cookies. These are a type of butter cookie.

2 egg yolks
1 cup butter, melted
1 cup caster sugar
1 cup custard powder
1 cup cornstarch
1 cup all-purpose flour
1 teaspoon vanilla extract
pearl sugar candy beads

Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside. Cream egg and sugar until light and fluffy. Beat in custard powder, cornstarch, and flour. Mix in melted butter and vanilla. Put some dough into a cookie press with a dahlia tip or a large star tip. Press out dough into dahlia-shaped flowers onto baking sheet. Place a tiny piece of cherry in the center of the each flower, pressing down lightly. Add more butter if dough becomes too dry. Add flour if dough is too soft. Bake 12-15 minutes or until they just start to brown.