Bite-Size Chocolate Cinnamon Pets de Soeur

In bowl, whisk flour with salt; using fingertips or pastry blender, rub or cut in shortening until combined, then blend in butter until mixture resembles coarse meal. Using fork, stir in 2 tbsp (30 mL) ice water until dough comes together.

Shape dough into disk; place in large reusable plastic bag. Using rolling pin, flatten dough slightly inside reusable plastic bag into 1/2-inch (1 cm) thickness. Refrigerate for at least 1 hour or up to 2 days.

Preheat oven to 375°F (190°C). Transfer dough to lightly floured work surface. Let stand at room temperature for 3 to 5 minutes or until dough can be rolled easily. Roll into 11- x 7-inch (28 x 18 cm) rectangle, about 1/8-inch (3 mm) thickness.

In small bowl, combine Carnation Hot Chocolate, brown sugar and cinnamon; set aside. Spread butter over top of dough, leaving 1/2-inch (1 cm) border. Sprinkle with Carnation Hot Chocolate mixture; roll up into log.

Freeze for 5 to 10 minutes or until firmed. Starting at one long edge, cut into 1/2-inch (1 cm) thick slices. Arrange on parchment paper–lined baking sheet, about 2 inches (5 cm) apart.

Bake for 15 to 20 minutes or until crisp.