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Three-in-One Cookie Delights: Pistachio-Lemon, Chocolate, and Peanut Cookies Recipe

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4.5 from 127 reviews

This recipe teaches you how to make three distinct types of cookies from one versatile dough: Pistachio-Lemon, Chocolate-Hazelnut, and Peanut Jam cookies. Each set of cookies is flavored and decorated differently, showcasing creative ways to transform a simple dough into a variety of delicious treats perfect for special occasions such as Eid or everyday indulgence.

Ingredients

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Cookie Dough

  • 400 g butter (softened)
  • 225 g powdered sugar
  • 16 g vanilla sugar
  • 0.2 g salt
  • 2 eggs
  • 10 g baking powder
  • 900 g flour

Pistachio-Lemon Cookies

  • 15 g pistachios (ground)
  • 3 g lemon zest
  • 100 g white chocolate
  • pistachios (for garnish)
  • edible rose petals (for garnish)

Chocolate-Hazelnut Cookies

  • 5 g cocoa powder
  • 250 g milk chocolate
  • 15 ml sunflower oil
  • 30 g hazelnuts (chopped)

Peanut Jam Cookies

  • 125 g peanuts (coarsely ground)
  • 1 egg white
  • 30 g granulated sugar
  • 60 g strawberry jam

Instructions

  1. Prepare the Dough: Place the softened butter in a deep bowl. Add the powdered sugar, vanilla sugar, and salt. Mix until the mixture is smooth and creamy.
  2. Add Eggs and Dry Ingredients: Crack the eggs one at a time into the bowl and mix well after each addition. Add the flour and baking powder, then knead the mixture until a smooth dough forms.
  3. Divide Dough: Divide the completed dough into three equal parts, approximately 540 grams each.
  4. Prepare Pistachio-Lemon Dough: Take one portion of the dough and put it into a deep bowl. Add the ground pistachios and lemon zest, then mix thoroughly to incorporate.
  5. Roll and Cut Pistachio-Lemon Cookies: On a floured surface, roll out the pistachio-lemon dough into a round sheet about 0.5 cm thick. Use a cookie cutter to cut out shapes, then place them on a parchment-lined baking sheet.
  6. Prepare Chocolate Dough: Place the second portion of dough in a deep bowl. Add the cocoa powder and mix until fully combined.
  7. Shape Chocolate Cookies: Take small pieces (about 20 g each) of the chocolate dough, shape them into balls, then roll each into an 8 cm long stick. Arrange the sticks on a baking tray lined with parchment paper.
  8. Prepare Peanut Dough: Take the last portion of dough and leave it plain. Take pieces about 18 g each and roll them into balls. Repeat for all.
  9. Coat Peanut Cookies: In one bowl, place the egg white. In another, spread the coarsely ground peanuts. Slightly flatten each dough ball, dip it first into the egg white, then coat thoroughly with the ground peanuts.
  10. Indent Peanut Cookies: Use your index finger to press into the center of each peanut cookie to create a deep well. Place them on a baking sheet lined with parchment paper.
  11. Prepare Jam: Combine the strawberry jam and granulated sugar in a small saucepan. Heat gently over medium heat until it begins to bubble and the sugar dissolves. Remove from heat and let cool slightly. Transfer to a piping bag.
  12. Bake Cookies: Preheat the oven to 190°C (375°F). Bake all cookies (pistachio-lemon, chocolate, and peanut) for 10-15 minutes, watching carefully as baking times may vary depending on your oven.
  13. Fill Peanut Cookies: Once baked, pipe the prepared strawberry jam into the indentations of the peanut cookies and set aside.
  14. Melt White Chocolate and Decorate Pistachio-Lemon Cookies: Melt white chocolate using a double boiler method. Dip half of each pistachio-lemon cookie into the melted chocolate, place on parchment paper, then drizzle remaining chocolate over the top. Garnish with chopped pistachios and edible rose petals. Allow to harden.
  15. Melt Milk Chocolate and Mix Hazelnuts: Use a double boiler method to melt milk chocolate combined with sunflower oil until smooth. Stir in chopped hazelnuts thoroughly.
  16. Coat Chocolate Cookies: Dip each chocolate cookie stick carefully into the melted chocolate and hazelnut mixture to coat evenly. Allow excess chocolate to drip off, then place on parchment paper to harden. Optionally chill in the refrigerator or freezer to speed up setting.
  17. Final Setting and Serve: After all the chocolates have hardened and the cookies are fully set, arrange the three types on a serving plate. Enjoy these distinct, flavorful cookies as a delightful treat.

Notes

  • Be sure to watch baking times carefully as oven temperatures and bake times may vary.
  • Use a double boiler technique to gently melt chocolates without burning.
  • Edible rose petals add a beautiful and delicate garnish to pistachio-lemon cookies.
  • You can chill cookies in the fridge or freezer to speed up chocolate setting.
  • Store finished cookies in an airtight container to maintain freshness.
  • For best texture, do not overwork the dough during kneading.

Keywords: cookie dough, pistachio-lemon cookies, chocolate cookies, peanut jam cookies, three cookies from one dough, holiday cookies, baked treats

Find it online: https://dinewithlily.com/three-in-one-cookie-delights-pistachio-lemon-chocolate-and-peanut-cookies-recipe/