Introduction

Discover how to make three delicious cookies from one versatile dough: pistachio-lemon, chocolate-hazelnut, and peanut-strawberry. This recipe offers a fun way to enjoy variety with minimal effort. Perfect for sharing at gatherings or treating yourself!

A white rectangular tray holds five neat rows of cookies arranged vertically. The first and fourth rows show round cookies with a light brown crunchy nut coating and a glossy red jam center. The second and fifth rows have semi-circular pale yellow cookies half-dipped in white chocolate, decorated with crushed green pistachios and small pink rose petals on the chocolate side. The middle row consists of dark brown, cylindrical cookies fully covered in chocolate with small nut bits embedded, making them look bumpy. The tray rests on a white marbled textured surface with soft natural light highlighting the details. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g butter
225 g powdered sugar
16 g vanilla sugar
0.2 g salt
2 eggs
10 g baking powder
900 g flour
For Pistachio-Lemon Cookies:

15 g pistachios
3 g lemon zest
100 g white chocolate
Additional pistachios and edible rose petals for garnish

For Chocolate Cookies:

5 g cocoa powder
250 g milk chocolate
15 ml sunflower oil
30 g hazelnuts

For Peanut Cookies:

125 g peanuts
1 egg white
30 g granulated sugar
60 g strawberry jam

Instructions

Step 1: Place softened butter in a deep bowl. Add powdered sugar, vanilla sugar, and salt. Mix until smooth.
Step 2: Crack the eggs one by one into the bowl and mix well. Add flour and baking powder, then knead until smooth.
Step 3: Divide the cookie dough into three equal portions (540 g each).
Step 4: For pistachio-lemon cookies, add ground pistachios and lemon zest to one dough portion. Mix well.
Step 5: Roll this portion on a floured surface into a 0.5 cm thick sheet. Use cookie cutters to cut shapes and place on a parchment-lined baking tray.
Step 6: For chocolate cookies, add cocoa powder to the second dough portion and mix well.
Step 7: Take 20 g pieces, shape them into balls, then roll into 8 cm sticks. Place on a baking tray with parchment paper.
Step 8: For peanut cookies, leave the last dough portion plain. Roll 18 g pieces into balls.
Step 9: Place egg white in one bowl and coarsely ground peanuts in another. Flatten each ball slightly, dip in egg white, then in peanuts.
Step 10: Press your finger into the center of each peanut cookie to create a deep hole. Arrange on a parchment-lined tray.
Step 11: In a small saucepan, combine strawberry jam and sugar. Heat gently until sugar dissolves and mixture bubbles. Cool, then transfer to a piping bag.
Step 12: Preheat oven to 190°C (375°F). Bake all cookies for 10-15 minutes, watching closely as ovens vary.
Step 13: Fill peanut cookies with the cooled jam and set aside.
Step 14: Melt white chocolate using a double boiler. Dip half of the pistachio-lemon cookies into the chocolate and place on parchment paper.
Step 15: Use remaining white chocolate to drizzle over the pistachio cookies. Garnish with chopped pistachios and rose petals. Let chocolate harden.
Step 16: Melt milk chocolate with sunflower oil over boiling water (double boiler). Stir until smooth and remove from heat.
Step 17: Add chopped hazelnuts to the melted milk chocolate and mix well.
Step 18: Dip each chocolate cookie stick into the chocolate-hazelnut mixture. Let excess drip off, then place on parchment paper to harden.
Step 19: Chill cookies in the fridge or freezer to speed up chocolate setting if desired.
Step 20: Once chocolates are fully set, serve and enjoy these delightful cookies!

Tips & Variations

Use finely chopped or ground nuts for a smoother texture in cookies.
Swap strawberry jam with raspberry or apricot for different flavors in peanut cookies.
For extra crunch, toast the nuts lightly before adding.
Adjust baking time slightly depending on cookie thickness and your oven’s heat.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer freshness, keep them in the refrigerator, especially those with chocolate coatings. When ready to enjoy, allow refrigerated cookies to come to room temperature or warm gently to soften the chocolate.

How to Serve

A white rectangular box filled with four rows of neatly arranged cookies on a white marbled surface. The first row contains cookies decorated with small red, green, and white candy pieces, giving a colorful and festive look. The second and third rows have round cookies topped with a soft chocolate piece and a crumbly texture beneath, with a light golden color. The fourth row features twisted cookies coated in white sugar with a round dollop of dark red jam in the center, adding a shiny contrast. Sprinkles of red and green candy decorate the lower left edge of the box. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for the cookie dough?

It’s best to use unsalted butter to control the salt level precisely. If using salted butter, reduce or omit the added salt in the recipe.

How do I prevent the cookies from sticking to the tray?

Line your baking trays with parchment paper or a silicone baking mat. This prevents sticking and helps with even baking.