OAT & PISTACHIO SANDIES

By curly

Ingredients

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1 cup raw pistachios
• 3/4 tsp kosher salt
• 1/2 tsp baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/4 cup powdered sugar

Details

Servings 30
Adapted from bonappetit.com

Preparation

Step 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).

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 1½”-diameter logs. Chill until firm, at least 1 hour.(The colder your dough, the easier it will be to cut into even slices.)

Place racks in lower and upper thirds of oven; preheat to 350°. Using a serrated knife, slice logs into ¼”-thick rounds and place on parchment-lined baking sheets, spacing about ½” apart. Bake, rotating baking sheets once, until cookies are golden brown around the edges, 10–12 minutes. Transfer to wire racks; let cool.

DO AHEAD: Keep dough chilled up to 5 days, or freeze up to 1 month.

For a delicate, not brittle, crunch, don't overbake. It's okay if the center of the cookie is still pale.