In a medium mixing bowl, whisk together the all-purpose flour, salt, and 1/2 tsp sugar. Use cleans hands to press the butter into the dough until they are the size of pebbles. Add the ice cold water and use your clean hands to knead the water into the dough until a cohesive ball has formed. Flatten into a disc and wrap tightly in plastic wrap. Chill in the fridge for at least 2 hours or overnight.

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Remove the dough from the plastic wrap and transfer to a flour dusted surface. Use a rolling pin to roll out into roughly a 12 inch circle. Use cookie cutters to cut out pie dough cookies into your favorite shapes. You should be able to press the scraps together and re-roll them to cut out more shapes. You'll end up with between 15-20 depending on how big your cutter is. Transfer them to a single layer on your baking sheet and stick in the freezer to chill for 10 minutes.

In a small bowl, whisk together the cinnamon and 1 Tbsp sugar. In another small bowl, beat an egg with 1 tsp of water to create an egg wash.

Brush the egg wash over the chilled cookies and then sprinkle the cinnamon-sugar mixture evenly over the pie cookies. Bake for 15 to 20 minutes (time will vary depending on the size of your cookies so check often). Add pecan halves to another baking sheet and place in the oven for the last 5 minutes of the baking time on the cookies so they can toast. Transfer cookies to a wire rack and let cool completely.

When ready to serve your sundaes, place cookies on a plate and pecans, caramel, whipped cream in their own serving bowls. Set these bowls and plates up near your container of Hudsonville Ice Cream along with serving bowls and utensils and let your guests assemble themselves. Enjoy right away before the ice cream melts!