Heat oven to 325°F (175°C)
Line two baking sheets with parchment paper or spray with oil.
In a stand mixer, add the flour, egg, and peanut butter. Mix gently. Add the water and honey and salt and mix until combined. Scrape down the sides and mix some more. This should be a soft, smooth, not very sticky dough, so add flour by a teaspoon as needed, but also remember that you'll be spreading out on a floured surface and dusting with flour.
Pour out onto floured surface and roll to ⅛-¼" thick. (I cheat: I've got one of those rolling pins with the wheels on each end to keep your rolling even, which is great because I suck at it without them.)
Using a cookie cutter of your choosing, cut out and place on parchment-lined baking sheet. (You can crowd them as they're not going to spread or rise very much.)
Bake for 15 minutes and then turn the baking sheet around. Bake for another 10--15 minutes depending on the size of your cookies. (Flip one over -- the bottom should be getting very brown but not black/burned.)
Remove from oven and let cool on the cookie sheet for another 5-10 minutes then cool completely on a wire rack. DO NOT throw out the parchment paper.