Ingredients
For the Cookie Dough:
400 g unsalted butter
225 g powdered sugar
16 g vanilla sugar
pinch of salt
2 medium eggs
10 g baking powder
900 g all purpose flour
For the Pistachio Lemon Cookies:
15 g ground pistachios
3 g lemon zest (from half a lemon)
100 g white chocolate
Unsalted pistachios (for topping)
Edible rose petals (optional for garnish)
For the Chocolate Cookies:
5 g cocoa powder
250 g milk chocolate
15 ml sunflower oil
30 g chopped hazelnuts
For the Peanut Cookies:
125 g unsalted peanuts
1 medium egg white
30 g granulated sugar
60 g strawberry jam
Directions
Step 1
👨🍳 1) Prepare the Cookie Dough: In a bowl, cream 400g unsalted butter, 225g powdered sugar, 16g vanilla sugar, and a pinch of salt until light and fluffy. Beat in 2 medium eggs. Add 10g baking powder and gradually incorporate 900g all-purpose flour until a dough forms.
Step 2
👨🍳 2) Divide the Dough: Divide the dough into three equal parts and place them into separate bowls.
Step 3
👨🍳 3) For the Pistachio Lemon Cookies (Cookie 1): Mix one part of the dough with 15g ground pistachios and 3g lemon zest. Shape into cookies and bake according to the cookie dough instructions. After baking, melt 100g white chocolate and drizzle it over the cookies. Top with unsalted pistachios and edible rose petals if desired.
Step 4
👨🍳 4) For the Chocolate Cookies (Cookie 2): Mix another part of the dough with 5g cocoa powder. Shape into cookies and bake according to the cookie dough instructions. After baking, melt 250g milk chocolate with 15ml sunflower oil. Dip half of each cookie into the melted chocolate and sprinkle chopped hazelnuts on top.
Step 5
👨🍳 5) For the Peanut Cookies (Cookie 3): Mix the remaining dough with 125g unsalted peanuts and 1 egg white. Shape into cookies and bake according to the cookie dough instructions. Once baked and cooled, spread strawberry jam on top of each cookie.
