These succulent, slow-grilled St. Louis-style spareribs have an Asian flair thanks to the addition of cinnamon, anise, cloves, and Szechuan peppercorns.
| Servings: | 30 |
| Yield: | 5 1/2 dozen |
Ingredients
- ⅔ cup shortening
- ⅔ cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.
- Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half.
- Shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly. Dough can be refrigerated up to 1 month or frozen up to 3 months.
- Preheat oven to 375 degrees F (190 degrees C).
- Cut roll into 1/4-inch slices. (It is not necessary to thaw frozen dough before slicing.) Place slices about 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes. Immediately remove cookies from baking sheet onto wire rack.
- CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. OATMEAL-COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the shortening. CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour. FRUIT SLICES: Add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.
Nutrition Facts
| Calories | 185 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 156 mg |
| Sugars | 14 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This is THE BEST cookie recipe ever. I’ve made it hundreds of times over the years & every cookie has always tasted fabulous. If I freeze it, I don’t form it into rolls because the butter tends to separate when frozen. I defrost it most of the way & then throw it back in the Kitchenaid and give it a quick spin before cooking.
I added 1/2 cup cocoa. These are my new favorite cookies
I made these as is, and they were amazing! I have never received so many compliments on sugar cookies before!! Definitely will be making this my new go to recipe. Thank you for sharing!!
I have made thees twice, everyone LOVED them. Will make again!!
Loved em they came out perfect!!!! And they are all gone
I made an egg-free hot cocoa-flavored chocolate-“chip” version of this cookie recipe by using a packet of hot cocoa plus the brown sugar instead of the total amount completely of brown sugar (as called for by the recipe) to make 5 giant cookies and replacing the egg with oil, water, and baking powder. I also added chopped pieces of M&M’s. The result tasted really good, though it was really crumbly (perhaps from all of my substitutions?) and a bit too sweet. I liked it, though, thank you for sharing!
Loved them so much, and had so much fun adding different types of toppings for the cookies. Some had a sliced up Reese’s egg, some had sprinkles, some had white Chocolate and butterscotch chips, some with just sugar, and some just plain. These are amazing and so much fun.
I wanted BROWN sugar cookies so I used the full amount of brown sugar. And I like mine a little chewy so I added about 1/4 cup of white sugar on top of that. I made them as drop cookies without refrigerating the dough and they turned out perfect. Crispy around the edges, chewy in the middle. Definitely a keeper!
I substituted oil for the butter and margarine, and lowered the total amount. I also mixed in M&M candies. they were for a game night gathering and they went over HUGE with a group of adults. Very quick, very easy and very tasty.
We adjusted to 15 cookie volume; we used 2 T butter and Earth Balance soy free margarine to make 2/3 c. butter/margarine, about 2 3/4 c flour, 1/2 t. salt, 1/2 c. br. sugar, 1/2 c. gran. sugar, 1/2 t. bak. soda, 1 egg, 1 t. vanilla. Our new favorite sugar cookie — will be a great choc. chip dough! YUM!
I had no shortening so used all butter, and I had no vanilla extract so I used a little cinnamon and a little water. I also had no electric mixer (ok ok, I was at my boyfriend’s house and had limited supplies, lol) so I softened the butter quite a bit in the microwave. Cookies still came out flavorful, moist, and delicious!
My family loved these cookies! I used all butter-flavored shortening instead of half shortening and half butter. I found them a little too sweet for my taste but my family thought they were perfect and that’s what matters 🙂 Will add chocolate chips next time. I liked that they were crispy on the outside yet still chewy on the inside.
I tried this recipe last night and my family absolutely loves it. They were moist and tasty. Keep them in an airtight container because if left out they do become hard, but make great dunkers!
These are beautifully delicious with or without chocolate chips/nuts/etc. A top sugar cookie recipe!
These cookies were as beautiful as deliscious! I love cooking with brown sugar. It has that distinctive taste. I made those for my family, and they all wanted the recipe! thank you.
these turned out very nice…i didnt icebox them…jst rolled them into balls with the oatmeal option…very tasty quick everyday cookies
Made them as drop cookies. Really good, but wayyy sweet. Will be cutting down on the sugar next time around. Thanks for a great recipe!
Very soft dough but firmed-up after a night in the fridge. Followed the recipe and baked for 10 minutes and they turned out well. This recipe is a keeper.
These cookies were easy and delicious. I made them even easier by skipping the whole rolling/cooling process and just spooned them onto a pan and baked them right after the mixing process was complete and they baked beautifully. Thank you for a wonderful and easy cookie recipe!
these were pretty good.. a little plain but good.
Taste good, but a little bit dry after setting overnight. I will reduce some flour next time.