Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.

In the bowl of an electric mixer using the cookie paddle (or in a large bowl by hand), cream together butter/margarine and sugar until light and fluffy. Add egg and vanilla extract and mix well. Add dry ingredients except cinnamon and brown sugar and mix well.

On a large piece of parchment paper, roll out dough to half-inch thickness. Combine cinnamon and brown sugar and sprinkle half the mixture onto dough.

Fold dough over and roll again to half-inch thickness. Sprinkle with remaining cinnamon-sugar mixture.

Fold dough over and once again roll to half-inch thickness. Form dough into a ball and flatten into a disc shape.

Refrigerate for at least 30 minutes.

Roll dough to approximately quarter-inch thickness and cut shapes. Place on cookie sheet.

Bake for nine minutes. For soft cookies, do not overbake. For crispier cookies, bake for an additional one to two minutes.