Dawn’s Toasted Oat Shortbread
These shortbread are based on a cookie recipe I developed ten years ago for Valentine's Day. Those cookies required chilling and rolling and cutting into hearts, then sandwiching with Nutella. Not bad, but a little more work than I’m interested in the other 364 days of the year. To simplify things, I roll the dough into logs and refrigerate it for slicing and baking. Interesting discovery, though: while you can slice and bake these as soon as 2 hours after you make the dough, they’re definitely more tender if they sit in the fridge a bit longer. It’s a good idea to just keep a log on hand, just in case.
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