Pistachio Oat Sandies

Like clockwork, as soon as the school bell tolls the end of summer, I begin receiving requests for holiday parties. And even though here, in Southern California, it still feels like summer, my mind is immediately thrust into holiday baking mode, and the smells of freshly baked goodies in my oven.

These are one of my favorite cookies to make for the holidays. They’re super easy to put together, and the intensely buttery flavor and crunchy texture makes them ideal for apres dinner coffee time. They also have a pretty long shelf life, so are ideal for giving as gifts.

If holiday baking has you in a tizzy, you can make this dough ahead of time and freeze for last-minute treats for those moments when unexpected guests arrive (you know they will).

Let the holiday baking frenzy begin!

Pistachio Oat Sandies


1 cup all-purpose flour
1 cup old-fashioned oats
1 cup raw pistachios
¾ teaspoon kosher salt
½ teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
⅔ cup granulated sugar


Place racks in lower and upper thirds of oven. Preheat to 350°.

Pulse flour, oats, pistachios, salt, and baking soda in a food processor just to combine, leaving small pieces of oats and pistachio for texture.

Beat butter and sugar with a mixer until light and fluffy, about 5 minutes. Mix in dry ingredients just until blended. Divide the dough between 2 sheets of parchment paper and shape into about 1½ inch diameter logs. Chill until firm, at least 1 hour.

Using a serrated knife, slice logs into ¼ inch thick rounds and place on parchment-lined baking sheets, spacing about ½ inch apart. Bake, rotating baking sheets once halfway through, until cookies are golden brown around the edges, 10–12 minutes. Transfer to a wire rack and let cool.
Can be stored in an airtight container for up to one month.

Logs can also be wrapped tightly in plastic and frozen for a la carte baking as desired.

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