These cookies originated from an old Robin Hood Cookbook picked up at the supermarket many years ago. I tried to find the same recipe on Robin Hood's website, but the Sugar Cookie recipe there was different.
This one is the best I have ever used and is not too sweet. Be careful not to over-bake them so they won't be hard as rocks when they cool. It's best to take them out when the edges are just starting to turn light brown, then let them sit in the pan to cool for a few minutes before cooling completely on a wire rack.
They are a favourite in our family with or without icing. They freeze well too. Just pop them out of the freezer and thaw about 10 minutes and enjoy with a glass of cold milk.