Using a stand mixer or hand held mixer, cream the butter and sugar together until the mixture becomes lighter in colour.

Add egg to the butter/sugar and mix in well.

Measure all dry ingredients into a bowl and whisk slowly to combine.

With the mixer on low speed, gradually add dry ingredients. Let them come slightly together then turn out on a clean surface and finish mixing by hand.

Cut two large lengths of parchment paper and place dough in between them.

Steady the end of the paper in between your body and the counter while you roll the dough in an upward motion.

Roll dough out in an even fashion until it reaches 1/4 inch thickness. Chill for 20-30 minutes.

Pre-heat oven to 350 F. Remove dough from refrigerator and cut into desired shapes. Place shapes 1 inch apart on a parchment lined baking sheet. Press sliced almonds on top, if using.

Bake for 8-10 minutes. Remove and allow to cool on a baking rack. Store in an airtight container for up to 7 days or freeze.