Step 1

With an electric mixer beat the margarine/butter until light and fluffy.

Step 2

Mix in the powdered sugar, until all blended, then the flour. The mixture will get crumbly. Stop the mixer and gather the dough into a large ball. It should easily pull away from the bowl and feel soft and tender.

Step 3

Sprinkle a large piece of waxed paper with a bit of powdered sugar.

Step 4

Set dough on the paper. Top with another piece of waxed paper and pat down to a flatter level. Refrigerate for about 30 minutes.

Step 5

When cooled, divide into smaller sections. Roll down a section at a time between waxed paper to about 1/4" thick.

Step 6

Cut into the desired shape with a butter knife that has been dipped into powdered sugar for ease of cutting. Place cut cookies onto a cookie sheet covered in parchment paper. I prefer air-filled baking sheets or crockery type (Pampered Chef) as opposed to Teflon coated. Bake at 350 for 20 min or until edges are just golden. Teflon sheets may bake faster so watch the time.