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Pistachio Oat Sandies

Posted By Jennifer On December 3, 2007 @ 12:17 pm In cookies | Comments Disabled

Read and see more at Bake or Break. Recipe adapted from Taste of the South‘s Christmas Cooking.

  • 3/4 cup unsalted butter, softened
  • 1/4 cup shortening
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 1 cup finely chopped pistachios, divided into 1/2 cup portions
Beat butter, shortening, and sugar at medium speed until creamy. Add vanilla and stir well.

In a separate bowl, combine flour, oats, salt, and 1/2 cup of chopped pistachios. Gradually add flour mixture to butter mixture. Mix well. Cover and refrigerate for an hour.

Preheat oven to 325°.

Roll cookie dough in 1-inch balls. Roll each ball in remaining chopped pistachios, coating well. Place balls about 2 inches apart on ungreased baking sheets. Bake about 15 minutes, or until edges are slightly browned. Cool on wire racks.

Makes about 3 dozen cookies.

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