1 cup trans-free stick margarine (2 sticks)
2 cups powdered sugar
2 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
3 1/2 cups all purpose flour
Cream margarine, sugar and syrup together until fluffy. Add vanilla, salt and egg. Then add baking powder and flour. Mix well.
Refrigerate or freeze until firm.
Preheat oven to 350 degrees F. Roll a quarter of the dough out on a floured board to 1/4 inch thickness. Cut small cookies and place them on nonstick tray.
Keep rolling the dough out and cutting cookies. Incorporate used dough into new as you go.
When all cookies are rolled and cut, decorate them with sprinkles of colored sugar.
Bake until cookies are golden brown on edges and bottom, about 8 minutes. Remove from oven and cool on rack.
Store at room temperature in covered container.