Oat and Pistachio Sandies
Delicate, buttery cookies made with a blend of all-purpose flour, old-fashioned oats, and raw pistachios. These sandies have a wonderfully crumbly texture and nutty flavor, perfect for afternoon tea or holiday cookie platters.
Ingredients
- •1 cup all-purpose flour
- •1 cup old-fashioned oats
- •1 cup raw pistachios
- •¾ teaspoon kosher salt
- •½ teaspoon baking soda
- •1 cup unsalted butter
- •⅓ cup granulated sugar
- •¼ cup powdered sugar
Cooking Instructions
- 1.
Pulse flour, oats, pistachios, salt, and baking soda in a food processor to combine (small pieces of oats and pistachio should still be visible).
3 min
- 2.
Using an electric mixer on medium-high speed, beat butter, granulated sugar, and powdered sugar in a medium bowl to create air pockets in butter, about 5 minutes; mixture will look light and fluffy. Reduce speed to low and add dry ingredients, mixing just until blended. Divide dough between 2 sheets of plastic wrap or parchment paper and shape into about 1 1/2"-diameter logs. Chill until firm, at least 1 hour. (The colder your dough, the easier it will be to cut into even slices.)
65 min
- 3.
Place racks in lower and upper thirds of oven; preheat to 350°. Using a serrated knife, slice logs into 1/4"-thick rounds and place on parchment-lined baking sheets, spacing about 1/2" apart. Bake, rotating baking sheets once, until cookies are golden brown around the edges, 10-12 minutes. Transfer to wire racks; let cool.
12 min
- 4.
Do ahead: Keep dough chilled up to 5 days, or freeze up to 1 month.
