Recipe by GKC friend and cake decorator, Gitti Allman
1 cup sugar
1 cup (2 sticks) margarine
1 teaspoon baking powder
2 ½ to 3 cups flour
1 teaspoon vanilla extract
Decorating materials: frosting, fondant, sprinkles, edible markers, embellishments (all available at Breezy’s  at 516 374 1544
In a mixer, cream margarine and sugar for 2 minutes. Scrape down bowl and mix for 1 additional minute. Add egg and vanilla and mix well. Add baking powder and mix. Add flour one cup at a time, mixing after each addition. Wrap dough in plastic and refrigerate for 45 minutes or up to 3 days.
Roll out dough to about ¼ inch thick on floured surface. Cut into shapes. For easy release, dip cookie cutters into flour before cutting.
Preheat oven to 350 degrees. Place on cookie sheets lined with parchment paper. Bake for 12 minutes or until light golden brown. Cool on wire racks.