Oat and Pistachio Sandies
Oat and Pistachio Sandies is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pulse flour, oats, pistachios, salt, and baking soda in a food processor to combine (small pieces of oats and pistachio should still be visible).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse 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 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.).
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.
Do ahead: Keep dough chilled up to 5 days, or freeze up to 1 month.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.