Directions

1. Preheat your oven to 350° F. 

2. Mix sugar, margarine, and shortening just until combined. 

3. While sugar and fats mix, sift your flour into a medium-sized bowl (optional, but helpful).

4. Add vanilla and aquafaba (or flax egg). Mix until combined.   

5. Add flour. Mix until combined and the dough pulls away from the bowl. You should be able to press your finger into it, leaving a perfect impression, without it sticking to you. 
6. Lightly flour your rolling surface.
7. Take half of the dough, form it into a disk and set it on your floured surface; cover the other half with plastic wrap to prevent it from drying out.
8. Lightly flour the top of your dough, and roll it out to about 3/8” thick. Cut out your cookies with whatever cutters you desire and transfer them to a parchment paper or silicone mat lined baking sheet. 

9. Bake for 9-11 minutes, or until the tops of the cookies no longer appear wet. 

10. Remove the pan from the oven, and allow the cookies to rest on the pan for ten minutes before moving them to a cooling rack to come to room temperature. 
11. Add your leftover scraps of dough to the half you covered with plastic and repeat steps 6, and 8-10.