Hands-On Time
10 Mins
Total Time
1 Hour 20 Mins
Yield
Makes 8 wedges
Jennifer Causey

How to Make It

Step 1

Preheat oven to 325°F. Lightly coat a 9-inch tart pan with a removable bottom with cooking spray.

Step 2

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.

Step 3

Transfer cookies to a wire rack and cool completely. Dust with powdered sugar before serving.

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Ratings & Reviews

/5
Reviews
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