Step by step method

1. In a large bowl beat the STORK Baking Margarine and sugar together on high speed until light and fluffy, about 2 minutes.
2. Add the egg, vanilla, and almond essence (if using) and beat on high speed until combined, about 1 minute.
3. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
4. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add flour in increments of 1 Tablespoon till the dough is slightly firm. To test, press your finger into the dough and if a dent is left without sticking, the dough is ready to roll.
5. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured baking paper or a silicone mat and using a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. 
6. Place dough in the fridge for 1-2 hours until ready to use.
7. Once ready, preheat the oven to 170C and cut out shapes as desired. Place on a baking tray and using a bamboo skewer make a hole in each cookie for the ribbon to fit through. Bake for 10-12 minutes until the edges are slightly golden. 
8. Remove from the oven and allow to crisp on the baking tray for a further 5-7 minutes.Once cooled, decorate as desired and thread ribbon through each cookie to hang on the tree as required.