These are awesome! I made two modifications to her original recipe. She didn't use salt, and the dough tasted better with salt. Also, her original recipe said to roll out to 1/4 inch thick, and for me, the cookies baked far better when they were rolled to 1/8 inch.
Preheat oven to 400°.
Cream together butter and sugar. Add beaten egg.
Mix in the rest of the ingredients, just until blended.
May refrigerate at this point to help with rolling.
Roll on well-floured board to 1/8 inch thick.
Cut with cookie cutters, and top with sugar (if desired.)
Bake for 8-10 minutes until edges turn light golden.