In a small mixing bowl, using whisk to sift all dry ingredients together. Set-aside.

In a medium mixing bowl, combine all wet ingredients with whisk. The mixture may not be a light and fluffy creamy texture. It will work well even if it is clumpy. Just make sure no large chunks of margarine remains.

Add the dry mixture from Step 3 to the wet mixture from Step 2. Fold the mixture over until well combined.

Rest the dough in the refrigerator at least 30 min in a plastic wrap covered bowl. This lets the flavours infuse and concentrate together; also, the dough consistency to be more even.

Place a rack in middle of oven, and preheat oven to 350 ℉ (180 ℃)

Place parchment paper or spray non-stick cooking oil on a baking sheet. Using a round-bottom spoon, scoop out the dough* and lightly level the surface; then place it on the prepared baking sheet (it will slightly expand during baking). *1 tbsp (around18 g) makes 20 cookies.

Tip: Use a small spoon to take out easily from the spoon.

Using a long pronged fork, flatten cookies slightly then turn fork going opposite direction and flatten just slightly again to create a criss cross pattern.

Bake 12 min at 350 ℉ (180 ℃). Adjust bake time based on your oven.

Cool on the baking sheet about 2 min. Transfer to wire racks; cool completely.

Fragrant and satisfying without being overly sweet.