Using a mixer with the paddle attachment or a food processor with the S blade, cream together the sugar and margarine. Cream for three minutes in a mixer, or pulse 30 seconds in the food processor.

Add in the egg, vanilla extract, and salt. If using a mixer, beat for two minutes; if using a food processor, pulse for 10 seconds.

Add in the flour, baking powder, and baking soda. Mix on low speed for two minutes until a dough forms. If using a food processor, pulse for 30 seconds.

Divide the dough into two balls.

Place a piece of parchment paper onto your rolling surface. Place the ball of dough in the center and cover with another piece of parchment paper.

Flatten the ball of dough as much as easily possible by pounding on the top parchment paper with your hands.

Then use a rolling pin to finish the job until the dough is about 1/8-inch thick.

Repeat with the other ball of dough and place both flattened doughs (still sandwiched between the parchment papers) into the fridge for one and a half hours or into the freezer for 30 minutes.

Preheat the oven to 300 degrees Fahrenheit.

Remove the dough from the fridge or freezer, peel off the top parchment paper, lay the sheet of bubble wrap over the cookie dough, and roll the rolling pin over it to impress the design in the dough.

Remove the bubble wrap and cut cookies in a honeycomb shape (or any other shape you desire) with a cookie cutter mold.

Remove the excess dough around the shapes and transfer the cookies to a parchment-lined cookie sheet.

If it took some time to create the shapes and the dough has become significantly soft, return to the freezer for a few minutes to re-chill. You can skip this step if the dough is not soft and warm.

Bake the cookies for 14 to 16 minutes, until the bottoms are brown and the tops are still white.

Remove from the oven and let cool before transferring off the baking sheets.