In a large bowl, whip the butter with an electric mixer until light and fluffy, about 1 minute.

Add both sugars and mix until combined.

Add one egg and vanilla and beat until combined.

In a separate bowl, mix flour and spices until combined.

Add flour mixture to butter mixture and mix until just incorporated.

Cover bowl and put dough in the refrigerator for at least half an hour, or overnight.

Preheat the oven to 350 degrees.

Measure 1 tbsp of dough and roll into an oval. Make one side a bit pointed to form the nose.

Put the cookies on a greased or parchment lined baking sheet about 2 inches apart.

Mix egg with 2 tbsp water to form an egg wash. Brush it on each of the cookies.

Add almonds for ears, a Chinese noodle for a tail and cut a currant in half to form two eyes.

Bake cookies for 15-20 minutes or until slightly browned.

Cool for 5 minutes on the pan and then on a cooling rack.

Store in an airtight container for up to 3 days.