Cream margarine and 1 cup sugar until smooth. Add eggs and vanilla extract. Mix
flour, baking powder and salt in separate bowl and set aside. Gradually add dry
ingredients to sugar mixture, stirring until dough forms. Wrap in wax paper. Chill
or freeze until firm.
Roll small portions of dough on lightly floured surface to 1/4 inch thickness.
Cut using hat-shaped cookie cutters, or similar. Bake on ungreased cookie sheet
for 8 to 10 minutes. Cool on rack. Decorate with wide stripes white and red-colored
vanilla or cookie icing.
Vanilla Icing: Cream sugar and margarine. Add milk and vanilla extract; beat
until smooth. Divide in half; use red dye to color one half to desired shade.
Cookie Icing: Mix confectioners' sugar with water until smooth. Divide in
half; use red dye to color one half to desired shade.
Makes 5 dozen cookies.
For dairy free version: Use dairy-free margarine.
For wheat-free version: Substitute 1 3/4 cups sweet rice flour and 1/2 cup tapioca
flour for all-purpose flour.
For egg-free version: Substitute 3 teaspoons powdered egg replacer mixed with
1/4 cup water for eggs.
For dairy free version: Use dairy-free margarine and dairy-free milk.