In large bowl, beat sugar, brown sugar and margarine until light and fluffy.Add eggs; blend well. Lightly spoon flour into measuring cup;level off. Stir in flour, baking powder, baking soda, cinnamon and salt; mix wel. Line two 8x4-inch bread pans with foil, allowing foil to extend above sides of pans; press half of dough into each pan.( see tip) Fold foil to seal; freeze 2-3 hours or until well chilled. Heat oven to 180ºC . Lightly grease cookies sheets. Unfold foil; l;ift dough from pan. remove foil; cut dough into 1 cm thick slices. Place 5 cm apart on greased cookie sheets. Bake at 180ºC for 8-12 minutes or until light golden brown. cool 1 minute, remove from cookie sheets. Makes 5 dozen cookies. HIGH ALTITUDE:(Above 1930ºC eet.) Decrease granualted sugar to 0.75 cup. Bake as directed. **(TIP: Pans may be omitted and dough shaped into two 8x4-inch rectangular shaped rolls, freeze and bake as directed) VARIATION: BUTTERSCOTCH FREEZE 'N SLICE SQUARES: Slices may be cut in half into two 51 cm squares. Bake at 180ºC for 8-12 minutes. Makes 10 dozen cookies. ----