Sugar Cookie Cutouts
1/2 cup plus 6 teaspoons reduced fat margarine spread
1/2 cup caster sugar
6 teaspoons light corn syrup, available at health food stores
1 teaspoon vanilla flavouring essence
1 large egg
1/2 teaspoon finely grated lemon rind
2 cups plain flour
1/4 cup hundreds and thousands
1. Place margarine spread, sugar, corn syrup and vanilla in a mixing bowl. Beat with an electric mixer on high speed until light and creamy. Add the egg and lemon rind and beat in well. Gradually beat in flour until combined to form a stiff dough. Divide in half; wrap in clear plastic wrap. Refrigerate for 2 hours.
2. Preheat oven to 180C. Working with hlaf the dough, roll between 2 sheets of lightly floured greaseproof paper to a 3mm thickness. Remove the top piece of greaseproof paper. Using cookie cutters, cut dough into the desired shapes. Place on baking trays. Sprinkle with hundreds and thousands. Repeat with remaining dough, rerolling the scraps.
3. Bake cookies in batches until golden brown, about 10 to 12 minutes. Place baking trays on wire cooling racks and cool slightly. Transfer cookies ot rack to cool completely.
If there's no time to roll, cut out and bake all the cookies, wrap half the dough in a freezer bag and freeze for later use, for up to 3 months.
To prevent sticking, dip the cookie cutters into flour before using. Be sure to shake off excess, since too much flour with make the dough tough.
To decorate round cookies, cut a stencil out of a sheet of paper. Place it over cookies and dist with hundreds and thousands. Remove paper to reveal design.