Cream the butter or margarine with sugar and beat in the egg.
Sift flour with cinnamon, or add grated rind, and add to the creamed fat mixture. Mix to a stiff consistency, using milk if required.
Roll out fairly thinly and cut out with a 2½-inch cutter.
Place on a greased baking sheet and bake at 350 °F till light fawn colour.
I used the rims of a measuring cup and empty vanilla extract bottle to cut my doughnut-shaped cookies. Others, I the smaller hole in the middle and just shaped them into circles. Still others, I shaped into adorable thumbprint cookies, filled with a spot of blueberry jam.