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Cream butter and sugar until soft. Gradually beat in the egg.
Sift flour and spice, work into mixture with metal spoon then hands. Knead 1-2 minutes until smooth.
Wrap in cling film and chill for 30 minutes.
Divide dough into 4 portions. Roll each to 5-7mm on floured surface. Cut shapes with cutters. Place on lined baking sheet.
Bake 10-15 minutes until pale golden. Rest on sheet then cool on wire rack.
Mix icing sugar with water for thin glaze. Brush on cookies, add coloured sugar and silver balls. Dry on rack.