Mix first 8 ingredients in a large bowl at medium speed until well mixed.
Shape dough into a ball and wrap with waxed paper. Refrigerate 2 to 3 hours until easy to handle.
Roll out half of the dough at a time on a lightly floured surface. Keep the remaining dough refrigerated. For crisp cookies, roll paper thin. For softer cookies, roll 1/8 to 1/4 inch thick.
With floured cookie cutters, cut dough into various shapes. Re-roll dough trimmings and continue to cut shapes.
Place cookies 1/2 inch apart on greased cookie sheets. To glaze, brush tops of cookies with heavy or whipping cream or with an egg white slightly beaten with 1 tablespoon of water.
Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown in a preheated 350 degree oven. Remove cookies and cool completely.