I make Cookie dough. I have encountered a problem where my dough will begin to seep out the margarine when stored in a sealed plastic containers. Sometimes it does this and sometimes it does not. I use a standard recipe. Sugar, flour, margarine a bit of shortening, baking soda and powder. Once the dough is made I immediately put it into a clear food grade plastic container that is sealed tight and into the refrigerator. I have noticed that once its sealed the margarine begins to liquefy and seep out of the dough into the rim of the lid. The container is completely full of dough. Do you think that the baking soda and or baking powder is making this reaction? I tried using lecithin but I still have the same problem. I am trying to get my cookie dough to be stable. Not to seep. Here are the ingredient ratios: 2.5 cups flour 1.5 cups w.sugar .5 cup b.sugar 1.5 stick margarine 1/4Th stick shortening egg 1.5 teaspoon baking soda 1 teaspoon baking powder vanilla What can I use to make my dough stable?