2 c. flour
1/2 c. sugar
3/4 c. shortening
2 – 3 tbs room temperature butter
2 tbs sugar
1 tsp cinnamon (ground)
2 tbs nuts (finely chopped)
Preheat oven to 375 degrees. Combine flour and 1/2 c. sugar in bowl. Using pastry blender, add in shortening until mixture is crumbly and resembles small peas. Slowly add water, 1 tablespoon at a time, using fork until dough just about cleans side of bowl. Form mixture into a 15 x 10 rectangle on lightly floured, cloth covered surface. Spread butter on top of dough mixture. Mix together 2 tablespoons of cinnamon and sugar sprinkling over butter. Sprinkle buts over sugar. Roll tightly starting at 15 inch side. Securely pinch edge of dough to seal.
Slice roll in 1/4 inch slices. On ungreased baking sheet place crisps 2 inches apart and sprinkle with sugar. Bake 11 minutes or until golden brown. Remove to wire rack.