If you are baking any cookies today, preheat the oven to 200/180 fan/gas 6
Cream the butter and sugar together, then stir in the egg.
Sift in the cinnamon, flour and baking powder and mix until there are no dry bits still showing.
Wipe a damp dishcloth over your work surface, then lay out a piece of clingfilm onto it (the dampness will make the clingfilm it stay still!)
Dollop on your cookie dough then using the clingfilm to guide it, squish out to a rough rectangle. Pick up the edges of the cling film and roll it until you have sausage shape about 2.5 - 3 inches wide.
Pop in the freezer for ten minutes, or until you need it. It'll keep for 6 weeks in the freezer, although I have 'lost' a couple of batches over the years for a lot longer and the cookies still tasted fine.
When you're ready to bake, slice off 1cm discs, lay out on a baking sheet and bake for around 8 minutes or until the edges are frilly and golden brown.