Mix all ingredients together in a large mixing bowl except for the egg.
Crack the egg into a separate bowl and whisk with a fork. Set aside.
If the dough is so wet that it is sticking to your fingers, knead in some extra flour, 1 tbsp. at a time until you have a soft dough that doesn't stick. (I used an extra 2 tbsp.) If it's too dry, add a little more oil.
Roll dough out to 1/4 inch thickness and cut with cookie cutters.
Transfer cookies to a parchment lined cookie sheet.
Brush cookie tops with egg wash. (you can use a whole egg or just the egg white. I used the whole egg but only used about 1/4 of the beaten egg for brushing on the cookies. No egg gets added to the dough. It's just for brushing on right before baking.)
Bake for approximately 8-12 minutes, or until cookies have a nice, golden glow.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.