In a mixing bowl, whisk to combine the flour and salt together. Add half the butter and toss the flour to coat. Add the remaining butter and coat.

Stir in the water until a dough ball is formed.

Lightly dust the surface with flour, then pour out the dough and lightly knead 2 or 3 times until a ball forms. Wrap the dough ball in plastic wrap and place in the refrigerator for at least 2 hours, or overnight.

Remove dough and place on a rolling mat or counter top. Press or roll out the dough into a rectangular shape.  

Fold dough like a letter into thirds. Fold one end up in thirds, then the other end over the other piece.  Roll out dough again.

Repeat 4 times. Fold dough again and rewrap with plastic wrap and refrigerate for 15 minutes.

In a small bowl, stir to combine the sugar, cinnamon and salt.

Sprinkle a rolling mat or counter with some of the cinnamon sugar.

Place the puff pastry dough on the cinnamon sugar and roll out into a 1/4th inch thickness rectangle. 

Make a light mark straight down the middle of the long side, then sprinkle the top with cinnamon sugar.

Starting on one long side, roll up like a cinnamon roll to the middle line.

Turn and roll the other side to the middle. Press gently together and turn over.  Cut in half and rewrap in the plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 425°F and line a cookie sheet with parchment paper.

Remove the plastic wrap and cut ¼ inch size cookies from the cookie roll.  Dip each cookie in the cinnamon sugar, then press the cookie together before placing it on the cookie sheet. 

Only place 8 cookies per sheet, making sure to give them plenty of room to spread. The cookies will spread as they bake. Use a fork to press them back into shape, if needed.

Remove and serve immediately, or cool before serving and store in an airtight container for up to 5 days.