1. For these instructions, I am going to assume you are making the pie crust from scratch. If you are starting with leftover pie crust or store-bought pie crust, skip ahead to the section titled 'Making the Cookies'.
2. Preheat the oven to 400 degrees Fahrenheit.

Making the Pie Crust

1. Combine the flour, sugar, salt, and Crisco on a clean working surface. Mix everything together until no large chunks of vegetable shortening remain.
2. Next, add the ice water 1-2 Tablespoons at a time until the dough is cohesive, but not wet.

Making the Cookies

1. Place the dough on a lightly floured surface and shape it into a rough rectangle. Use a rolling pin to roll the dough to no more than 1/4 inch thickness.
2. Once you have your dough rolled into a rectangle, sprinkle cinnamon sugar over the entire surface of the dough except for one of the long edges. Reserve some of the cinnamon sugar for sprinkling on the tops of the cookies.
3. Beginning at the long end that is not bare, roll the dough tightly into a log toward the bare end. When the dough is almost completely rolled, dip your finger in water and run it along the entire bare edge. This will help the dough stick and prevent the cookies from unrolling while baking.
4. Once the dough is completely rolled into a tight log, use a sharp serrated knife to cut the log into cookies about 1/2-inch thick.
5. Place each sliced cookie on a prepared baking sheet.
6. Sprinkle the remaining cinnamon sugar mixture on the tops of the cookies.
7. Bake the cookies at 400 degrees Fahrenheit for 10-14 minutes or until the edges begin to turn golden brown.
8. Remove the cookies from the oven and let them cool on the cookie sheet.
9. That's it! Enjoy!