A recipe from Robin Hood Flour for some of the best sugar cookies I’ve ever had. This recipe was given to my mother by her mother when she got married in 1972. It’s been around a while, and it is our go-to sugar cookie recipe.

Robin Hood Sugar Cookies
1/2 cup shortening
1/4 cup butter
1 1/4 cup white sugar
1 egg
1 tsp vanilla
3 cups flour
1/2 tsp salt
2 tsp baking powder
3 – 6 tbps milk

Cream together the shortening, butter, sugar, egg, and vanilla. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the shortening mixture, alternating with the milk, mixing together.

Divide the dough into two parts (or three, depending on how many parts you need!) and chill for several hours or overnight.

When you’re ready to roll the cookies, remove from the fridge. On a dry, floured surface, roll the dough to a 1/4″ thickness. Cut into whatever shapes you like! Arrange on an ungreased baking sheet and bake at 375°F for 7-9 minutes.

Decorate! We used Pillsbury Classic White frosting with food coloring. But you can use whatever makes you happy! Enjoy!