2 cups all-purpose flour
1/2 cup sugar
3/4 cup shortening
2 TBSP. water (2 to 3 TBSP.)
3 TBSP. butter, softened
2 TBSP. sugar
1 tsp. ground cinnamon
2 TBSP. very finely chopped nuts

Heat oven to 375 degrees. Mix flour and 1/2 cup sugar in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Add water, 1 TBSP. at a time, tossing with fork until mixture almost cleans side of bowl. Roll dough into rectangle, 15 x 10 inches, on lightly floured cloth-covered surface. Spread butter over dough. Mix 2 TBSP. sugar and the cinnamon; sprinkle evenly over butter. Sprinkle nuts evenly over sugar mixture. Roll up tightly, beginning at 15-inch side. Pinch edge of dough to seal. Cut roll into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to wire rack.