Lightly grease a large skillet; set aside. In a large mixing bowl, combine flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening until the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add one or two more tablespoons of shortening until it is crumbly. Add about 3/4 cup of hot water to the mixture, or just enough to make the ingredients look moist. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. Let the dough sit in the bowl, covering it with a dish towel, for about 1 hour Pull the dough apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8-inch thickness. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until tortilla no longer looks doughy. Makes 1 dozen tortillas. Preheat oven to 350° F and line a baking sheet with parchment paper. Cut out shapes using Halloween cookie cutters. Brush the shapes with melted butter, then top with cinnamon sugar. Move the shapes to a baking sheet lined with parchment paper. Bake at 350° F for 10-12 minutes or until edges start to turn golden brown. Serve warm.