Preheat oven to 375.
Beat margarine and shortening on high for 30 seconds. Add sugar, 1 1/2 tsp arrowroot baking powder, and a dash of salt. Beat til combined, scraping bowl.
Whisk together 1 1/2 Tbsp oil, 1 1/2 Tbsp water, and remaining 1 1/2 tsp arrowroot baking powder; this works as an egg replacement. Beat in egg replacement mixture and vanilla.
Beat in as much of the flour as you can with the mixer. Stir in remaining flour with wooden spoon. Divide dough in half. If necessary, cover and chill dough for up to 3 hours or until easy to handle. This is not nomally necessary.
On a lightly floured surface, roll half of the dough at a time to desired thickness. If it is too thin, the cookies will burn; if too thick the cookies with be soggy. Use cookie cutters to cut shapes. Place cookies on ungreased cookie sheet.
Bake for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Cool on a rack.
These can be frosted if desired.
If you use regular baking powder it’s a 1:1.5 ratio. So, use 1 tsp instead of 1.5 tsps for a total of 2 tsp in this recipe.