• Preparation Time 45 minutes
  • Baking Time 10 minutes
  • Makes about 60 cookies
  • Freezing Excellent


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


  • 1 cup All Vegetable Shortening
  • ½ cup packed brown sugar
  • 1 egg
  • 1 can Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
  • 2 tsp vanilla extract
  • 4 ½ cups Robin Hood® Original All Purpose Flour
  • ½ tsp baking powder
  • ½ tsp salt
  • Glaze
  • 3 cups icing sugar
  • 6 tbsp milk
  • Food colouring (optional)

Serving Size: about 60 cookies


Serving Size: about 60 cookies

  • Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  • Cookies: Cream shortening and brown sugar in large bowl with electric mixer until well combined. Add egg, dulce de leche caramel flavoured sauce and vanilla. Beat until smooth. Mix in remaining dry ingredients.
  • Divide dough into 4 pieces.
  • Roll, on a lightly floured surface, each piece to a ¼” (5mm) thickness. Cut out desired shapes with 2”-3” (5cm-7.6cm) cookie cutters and place on prepared baking sheets.
  • Bake in preheated oven 8 to 10 minutes, or just until edges begin to colour. Cool on wire racks.
  • Glaze: Combine, in a separate bowl, icing sugar with milk. Divide glaze into small bowls. Add desired food colouring to each bowl.


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