• ½ Pack Margarine (1 Stick)* Room Temperature
• ½ Cup Sugar
• 1 packet Vanilla Sugar 
• 1tsp Lemon Juice
• 1 Egg
• 1 ½ C all Purpose Flour
• 1 tsp Baking Powder

1. Preheat your oven to 180°C (350°F)
2. Combine margarine and sugar. Make sure the sugar gets fully incorporated. This may take a minute or two.
3. Add vanilla, egg, and lemon juice. Mix until well combined.
4. Add flour and baking powder, and knead until you have a soft dough. It’s fine if the dough feels a bit greasy.
5. Roll out the dough to ¼”-½” thickness, depending on your cookie cutter and preference.. Dough will not rise or spread while baking. Roll out to your desired finished thickness. 
6. Bake at 180°C (350°F) for 6-10 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and 'crackery' instead of soft and chewy.

*Note: Israeli flour tends to be lighter and less absorbent than U.S. all-purpose flour. As a result, this recipe works with ½ pack margarine, even though it’s slightly less than one U.S. stick.