When preparing cookies in the mixer, first cream together the margarine and sugar, then add the eggs. When you have a smooth, even batter, add the dry ingredients. When using a food processor, though, the order is reversed. First put in the flour, margarine and sugar, and blend them with short pulses into a crumbly mixture. Then add eggs and liquids. Continue to pulse just until you have a chunk of dough and not longer. If you do pulse for longer, the margarine will melt from the heat of the blade and absorb more flour, making the dough sticky and not fluffy enough.

These cookies freeze well for a long time, even up to two months, but if you’re planning to freeze don’t put on the confectioners’ sugar until after.