Sandies (Oat Pistachio)

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

1 cup all-purpose flour, unbleached
1 cup old-fashioned oats
1 cup raw pistachios
¾ tsp. sea salt
½ tsp. baking soda
1 cup (2 sticks) unsalted butter, room temperature
⅓ cup granulated sugar
¼ cup confectioners' sugar

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.)

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Place racks in lower and upper thirds of oven.

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.

Makes about 30 servings.

Make-Ahead: Keep dough chilled up to 5 days, or freeze up to 1 month.