Whisk together flour, baking powder, cinnamon and salt; set aside.

In large bowl, beat butter and sugar until smooth and fluffy; beat in egg and vanilla.

On low speed, beat in flour mixture until smooth. Transfer to work surface and knead into ball; divide in half and flatten into thick discs. Wrap in plastic wrap and refrigerate for at least 1 hour. (Make-ahead: Refrigerate for up to 3 days.)

Roll each disc to 1/4-inch/5 mm thickness. With cookie cutters, cut into decorative shapes, rerolling scraps; using aspic cutters, cut out decorative patterns.

Sprinkle about 2 tbsp/30 mL sugar onto each of two parchment paper-lined baking sheets. Place cookies on sheets. Sprinkle half of cookies with sugar; after baking decorate other half with Sugared Walnut glaze or Royal Icing Paint.

One sheet at a time, bake in centre of 325°F/ 160°C oven until golden, 10 to 12 minutes. Let cool on pan on rack.

Makes about forty 3-inch (8 cm) cookies.