There are some of us who never eat granola with milk or yogurt. It’s not because we don’t like it that way, it’s just because we’ve already eaten the bulk of the batch straight from the bag or warm off the sheet tray. The granola never stood a chance. So we’ve got a new plan. We’re going to make a big batch, save half of it for AM eating, and the other half for shortbread making. If we’re gonna snack anyway, it might as well be on a buttery cookie. Think of these like a shortbread-biscotti hybrid; They’ll crisp up during the second bake, making them ideal for dunking in milk.