Newfoundland Lassy Mogs

Combine the butter, brown sugar, water, molasses, allspice, cinnamon, cloves, ginger, and black pepper in a saucepan. Heat the mixture over medium heat until it reaches a gentle boil, then reduce the heat and let it simmer for a short while. Allow the mixture to cool down to room temperature, at which point you can remove it from the heat source.

Once the mixture has cooled and reached a comfortable temperature, stir in the vanilla extract using a spoon or whisk. Pour the mixture into a large mixing bowl and cover it with a lid or plastic wrap.

Allow the mixture to sit at room temperature for at least 8 hours, allowing it to absorb and meld together. After this time has passed, stir in the raisins, dates, pecans, and candied fruit into the mixture until they are evenly distributed.

In a separate bowl, whisk together the salt, baking soda, and flour until well combined. Add this mixture to the fruit mixture and stir until there are no dry lumps remaining.

Transfer the mixture to a refrigerator-safe container and refrigerate for 3 to 4 hours, or until it has firmed up.

Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.

Use your hands to shape the mixture into small, round balls. Place these balls onto the prepared baking sheet 1 1/2 inches apart, and use your palm to flatten them slightly into a 1/4-inch thick layer.

Place the baking sheet in the preheated oven and bake for 8 to 10 minutes, or until the edges of the cookies are golden brown. Remove the baking sheet from the oven and let the cookies cool for 1 minute before transferring them to a wire rack to cool completely.