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.
3 cups oat-and-honey granola (such as Nature Valley)
¾ cup powdered sugar, plus more for dusting
10 tablespoons unsalted butter, melted
How to Make It
Preheat oven to 325°F. Lightly coat a 9-inch tart pan with a removable bottom with cooking spray.
Process granola and powdered sugar in a food processor until very finely ground. Add butter and pulse just until incorporated, about 7 times. Press dough into prepared pan. Bake until edges are just set, 30 to 32 minutes. While still warm, carefully remove sides from pan and cut shortbread into 8 wedges. Transfer wedges to a parchment-lined baking sheet. Return to oven and bake until cookies are firm, 8 to 10 minutes more.
Transfer cookies to a wire rack and cool completely. Dust with powdered sugar before serving.
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