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1
In a medium mixing bowl, place the flour and cinnamon.
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2
Whisk together until thoroughly blended.
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3
Set aside.
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4
In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat the shortening and sugar on medium-high speed until well blended and fluffy, about 2 minutes.
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5
Add 2 tablespoons of water and beat until thoroughly combined.
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6
Add the flour mixture and blend on medium-low just until completely blended.
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7
Press the dough into 2 equal disks.
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8
Place each disk between 2 sheets of wax paper.
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9
Use a rolling pin to roll out each disk to 1/8 inch thick, lifting and smoothing the top sheet of wax paper if necessary.
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10
Slide the two sheets of rolled dough onto a baking sheet.
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11
Chill until firm, about 30 minutes in the refrigerator or 10 minutes in the freezer.
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12
Preheat the oven to 300F.
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13
Place one rolled dough on the work surface.
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14
Lift off and replace the top sheet of wax paper.
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15
Flip the dough over and lift off and set aside the sheet of wax paper.
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16
Use a 1 1/2-inch or smaller cookie cutter to cut into desired shapes.
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17
Transfer the cookies to an ungreased baking sheet, placing about 1 inch apart.
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18
Gather the scraps, reroll them between the sheets of wax paper, and refrigerate until firm.
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19
Repeat with the other sheet of dough.
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20
Bake until firm when gently touched, 10 to 12 minutes.
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21
Let cool 3 minutes on the cookie sheet.
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22
Use a thin spatula to transfer them to cooling racks to cool completely.
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23
To prepare the sugar coating, place the sugar and cinnamon in a shallow dish.
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24
Stir with a fork until completely combined.
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25
Roll the cooled cookies in the sugar and serve.
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26
Store in a tightly covered container at room temperature for 3 to 4 days.
