Cream well the margarine, sugar, eggs, syrup and vanilla. Add baking soda, salt and enough flour to make a soft dough.

After you mix the dough, put it in a loaf pan lined with waxed paper. Smooth top of dough evenly. Cover with plastic wrap and put dough in fridge overnight.

When ready to bake the next day, tip the loaf pan and empty the dough on the counter. Remove any waxed paper.

Cut the dough in two logs (lengthwise in the loaf pan). Keep one log cold in the fridge while slicing the other into 1/4 inch thick pieces. Place cookies on greased cookie sheet.

Bake in batches at 325⁰F for 10 minutes, then turn pan around and bake 5 minutes longer.

While warm, sandwich the cookies with your favourite jam. Raspberry jam is best. Strawberry jam turns purplish.