• Preparation Time 20 minutes + 2 hours refrigeration
  • Baking Time 12 minutes
  • Makes About 20 (3"/7 cm) cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup Crisco® All Vegetable Shortening
  • 1 cup granulated sugar
  • 1 egg
  • 2 tbsp orange or apple juice
  • 2 tsp vanilla extract
  • coloured sugars
  • coloured icings

Serving Size: About 20 (3"/7 cm) cookies


Serving Size: About 20 (3"/7 cm) cookies

  • Combine flour, baking powder and salt in large bowl. Stir well to blend.
  • Form dough into two balls. Wrap in plastic wrap and refrigerate for about 2 hours.
  • Cream shortening and sugar in separate large bowl with electric mixer until light and fluffy. Beat in egg, juice and vanilla. Stir flour mixture into creamed mixture. Mix well.
  • Roll out dough on floured surface to 1/4 inch (5 mm) thickness. Cut into desired shapes. Place on prepared cookie sheet. Decorate with coloured sugar before baking or leave plain and decorate with icing later. Bake in pre-heated oven for 8-12 minutes or until light golden.
  • Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Bake in preheated oven for 8 to 12 minutes or until light golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely. When cool, decorate with coloured icings, if desired.


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