Cream the butters by beating together 1 cup of softened unsalted butter and 1/2 cup of margarine until light and fluffy.

Gradually add 1 cup of granulated sugar, mixing in about 1/2 cup at a time. Add 2 room-temperature eggs and mix until fluffy.

Incorporate 2 teaspoons of vanilla extract and mix on low speed until blended.

Whisk together 3 1/2 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

Combine dry ingredients with the butter mixture, mixing on low speed until just combined.

Chill the dough in the refrigerator for about 15 minutes.

Preheat the oven to 350°F (175°C) and chill baking sheets in the fridge.

Load the spritz cookie press with dough and press shapes onto cold, ungreased baking sheets.

Bake cookies for 10-15 minutes until edges are lightly golden.

Cool on baking sheets for 5 minutes before transferring to wire racks.