Directions
- 1Place the softened butter in a deep bowl. Add the powdered sugar, vanilla sugar, and salt. Mix until smooth.
- 2Add the eggs one by one into the bowl. Mix well.
- 3Add the flour and baking powder. Knead until combined.
- 4Divide the cookie dough into 3 equal pieces (540 gr each).
- 5For the pistachio lemon cookies, take one piece of the cookie dough and place it in a deep bowl. Add the ground pistachios and lemon zest. Mix until combined.
- 6Transfer the cookie dough onto a floured work surface. Roll out the dough into a round sheet with a thickness of half a cm (¼ inch).
- 7Use a cookie cutter to create the desired shapes. Place the shapes on a baking sheet lined with parchment paper.
- 8Bake the cookies in a preheated oven at 190°C (375°F) for 10-15 minutes.
- 9Melt the white chocolate using a double boiler and transfer it to a small deep bowl.
- 10Dip the pistachio lemon cookies halfway into the melted white chocolate and place them on parchment paper.
- 11Put the remaining white chocolate into a piping bag and make a small cut.
- 12Decorate each cookie with two chocolate lines, chopped pistachios, and rose petals. Allow the chocolate to harden.
- 13For the peanut cookies, take the third piece of cookie dough. Take some of the cookie dough (18 gr) and roll it into a ball.
- 14Place the egg white in one bowl and the coarsely ground peanuts in a second bowl.
- 15Take a ball of dough and slightly flatten it. Dip it first in the egg white and then in the chopped peanuts.
- 16Press your index finger into the dough to create a deep hole. Place the peanut cookies on a baking sheet lined with parchment paper.
- 17Bake the cookies in a preheated oven at 190°C (375°F) for 10-15 minutes.
- 18Combine the strawberry jam and granulated sugar in a saucepan. Cook this mixture over medium heat until it starts to bubble and the sugar is dissolved. Let it cool slightly and transfer it to a piping bag.
- 19Fill the peanut cookies with the jam and set them aside.
- 20For the chocolate cookies, take the second piece of cookie dough and place it in a deep bowl. Add the cocoa powder and mix until combined.
- 21Take a portion of the dough (20 gr) and shape it into a ball. Roll out the ball into an 8 cm long rod. Place the chocolate rods on a baking sheet with parchment paper.
- 22Bake the cookies in a preheated oven at 190°C (375°F) for 10-15 minutes.
- 23Melt the milk chocolate with sunflower oil using a double boiler. Add the chopped hazelnuts and mix well.
- 24Take a chocolate cookie and dip it gently into the melted chocolate mixture, covering the cookie with chocolate and hazelnuts. Lift the cookie out and let any excess chocolate drip off.
- 25Place the chocolate-coated cookie on parchment paper to let it harden. Allow the chocolate to firm up.
Ingredients
- 400 gr unsalted butter
- 225 gr powdered sugar
- 16 gr vanilla sugar
- 1 pinch salt
- 2 eggs
- 10 gr baking powder
- 900 gr all-purpose flour
- 15 gr ground pistachios
- 3 gr lemon zest (from half a lemon)
- 100 gr white chocolate
- unsalted pistachios
- edible rose petals
- 5 gr cocoa powder
- 250 gr milk chocolate
- 15 ml sunflower oil
- 30 gr chopped hazelnuts
- 125 gr unsalted peanuts
- 1 egg white
- 30 gr granulated sugar
- 60 gr strawberry jam
Equipment
deep bowlelectric mixerkniferolling pincookie cutterbaking sheetparchment papersmall bowlspatulapiping bagsaucepandouble boilerheat-resistant bowlfork
Tips
- Keep an eye on the baking time as every oven is different.
- For chocolate cookies, you can place them in the refrigerator or freezer for a short while to help the chocolate firm up faster.
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