By An Edible Mosaic
Prep Time: 25 min
Cook Time: 25 min
Whisk together the flour and salt in a large bowl. Add the chilled, diced butter.
Cut the butter into the dry ingredients; it should look crumbly, with some pieces of butter the size of small peas. Drizzle the water in a little at a time, mixing as you go.
Add just enough water so it comes together to form a ball of dough (you may need more or less water). Divide the dough ball into 2 equal parts, wrap them in plastic wrap, and chill.
After chilling, place 1 disk of dough onto a floured work surface. Working from the center out, roll the dough out to a rectangle about 11-12 inches by 16-18 inches.
Brush the dough with melted butter.
Sprinkle on cinnamon sugar.
Starting with one of the shorter sides, roll the dough up as tightly as you can into a tube. Wrap the tube in plastic wrap and chill. After chilling, slice the tubes of dough horizontally into 1/4 to 1/3-inch thick slices.
Arrange the cookie spirals on baking trays and bake until golden, about 15 to 20 minutes at 375F, rotating the trays once halfway through.
Let the cookies cool completely. Use a fork to mix together all ingredients for the icing in a bowl. Drizzle the icing onto the cookies and let it set before serving.