Pie Crust Cookies

0 Put the flour, sugar (if using) and salt in a large food processor fitted with the metal blade and pulse a few times to combine. Add the cubed butter and quick pulse 3-5 times until butter is broken up into pieces the size of large peas.
1 Slowly begin to add ⅓ water and then while still pouring, run the food processor until all the water has been added and mixture begins to come together (mixer will actually begin to make a different sound), but stop before it forms a complete ball. Some crumbs are okay.
2 Turn dough out onto a clean surface and roll out pie dough to be just under ¼” (0.6cm) thick
7 Top dough with additional sheet of parchment paper and refrigerate for 30 minutes.
3 Use cookie cutters to cut out cookies and transfer them to baking sheet, spacing at least 1” (2.5cm) apart
4 Use a pastry brush to lightly brush all over the surface of each cookie with egg wash
5 Sprinkle generously with cinnamon/sugar mixture
6 Transfer to the center rack of 375F (190C) oven and bake for 18-20 minutes, or until cookies are just beginning to turn light golden brown. Allow to cool on baking sheet for several minutes before enjoying.