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1
Whisk together the flour, sugar, and salt in a large bowl. Add in the chopped pieces of cold butter (cold is essential for a flaky pie crust). Blend together with your hands (or, alternatively, a food processor) until you have coarse crumbs (it doesn't have to be perfect). You can use a pastry cutter, too, if you like.
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2
Place the dough back into the fridge for 15 minutes or so, so it stays cold. I don't always do this if I'm short on time, but if you can spare the minutes, it helps the dough a lot. Mix together the water and vinegar or vodka in a small bowl. When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated and the dough forms into a nice ball. You may not need all of the water. It might seem a bit too wet at this point, but it will dry up while it sits in the fridge. Form the dough gently into 2 loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 3 hours or as long as overnight (obviously, overnight is best - I sometimes let this dough sit for 36 hours).
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3
At this point, you can use this pie crust to make whatever pie you like, or you can use all of the dough to make cookies, or even freeze half of the dough and use the other half to make cookies.
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4
Preheat your oven to 375 degrees F to make the cookies, let the dough sit out on the counter for a few minutes so you can roll it out more easily. Roll the dough out to about 3/4-inch thick, then cut out into your favorite shapes. Place the cookies on parchment lined baking sheets - you can place them pretty close together because they won't rise or spread much. Brush the cookies with your egg wash, combine the sugar and cinnamon in a small bowl, then sprinkle all of the cookies with this mixture.
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5
Bake the cookies for 15-20 minutes, until golden and flaky. Allow to cool slightly, then remove from the pans. Enjoy these warm alongside some ice cream or cooled, all on their own. These will keep well at room temperature in an air-tight container or sealed bag for up to 3 days.
