• Preparation Time 15 minutes + 3 hours refrigeration
  • Baking Time 12 minutes
  • Makes about 84 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
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1/2 cup All Vegetable or Golden Shortening
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract

Serving Size: about 84 cookies


Serving Size: about 84 cookies

  • Combine flour, baking powder, baking soda and salt in medium bowl. Stir well to blend.
  • Cream butter, shortening, sugar, eggs and vanilla in a large bowl using electric mixer together thoroughly. Stir flour mixture into creamed mixture. Mix well.
  • Shape dough into 2 rolls about 1 1/2" (4 cm) in diameter. Wrap in waxed paper and chill overnight, or until firm, about 3 hours. Dough can be kept in refrigerator for up to 5 days or frozen for up to 3 months.
  • Cut into 1/4" (5 mm) slices. Place on ungreased baking sheets.
  • Preheat oven to 375ºF (190ºC).
  • Bake in preheated oven for 10 to 13 minutes, or until golden.


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