1 DOUGH 3 COOKIES #cookies #chocolate #pistachios #food #Recipe #fy #fyp #foryou #foryoupage COOKIE DOUGH 400 gr unsalted butter 225 gr powdered sugar 16 gr vanilla sugar pinch of salt 2 eggs (medium) 10 gr baking powder 900 gr flour (all-purpose flour) PISTACHIO LEMON (1) 15 gr pistachios (ground) 3 gr lemon zest (from half a lemon) 100 gr white chocolate pistachios (unsalted) edible rose petals CHOCOLATE COOKIE (2) 5 gr cocoa powder 250 gr milk chocolate 15 ml sunflower oil 30 gr hazelnuts (chopped hazelnuts) PEANUT COOKIE (3) 125 gr peanuts (unsalted) 1 egg white (medium) 30 gr granulated sugar 60 gr strawberry jam Place the softened butter in a deep bowl. Add the powdered sugar, vanilla sugar, and salt. Mix until smooth. Add the eggs one by one into the bowl. Mix well. Add the flour and baking powder. Knead until combined. Divide the cookie dough into 3 equal pieces (540 gr each). COOKIE DOUGH 1 Take one piece of the cookie dough and place it in a deep bowl. Add the ground pistachios and lemon zest. Mix until combined. Transfer 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). Use a cookie cutter to create the desired shapes. Place the shapes on a baking sheet lined with parchment paper. COOKIE DOUGH 2 Take the second piece of cookie dough and place it in a deep bowl. Add the cocoa powder and mix until combined. Take 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. COOKIE DOUGH 3 Now continue with the third and final piece of cookie dough. Leave this plain. Take some of the cookie dough (18 gr) and roll it into a ball. Repeat this process. Place the egg white in one bowl and the coarsely ground peanuts in a second bowl. Take a ball of dough and slightly flatten it. Dip it first in the egg white and then in the chopped peanuts. Press your index finger into the dough to create a deep hole. Place the peanut cookies on a baking sheet lined with parchment paper. Combine the strawberry jam and sugar in a saucepan. Cook this mixture over medium heat. Once it starts to bubble and the sugar is dissolved, it's ready. Let it cool slightly and transfer it to a piping bag. FINISHING OFF Bake the cookies in a preheated oven at 190°C (375°F) for 10-15 minutes. Keep an eye on the baking time as every oven is different. Fill the peanut cookies with the jam and set them aside. Melt the white chocolate using a double boiler and transfer it to a small deep bowl. Dip the pistachio lemon cookies halfway into the melted white chocolate and place them on a parchment paper. Repeat this process. Put the remaining white chocolate into a piping bag and make a small cut. Decorate each cookie with two chocolate lines, chopped pistachios, and rose petals. Allow the chocolate to harden. Melt the milk chocolate with sunflower oil using a double boiler. Fill a pan with a layer of water and bring it to a boil. Place a heat-resistant bowl on top of the pan, ensuring the bowl doesn't touch the water. Break the milk chocolate into pieces and add them to the bowl along with the sunflower oil. Let the chocolate and oil melt, stirring regularly, until smooth and fully melted. Transfer the melted milk chocolate to a deep bowl. Add the chopped hazelnuts and mix well. Take a chocolate cookie and dip it gently into the melted chocolate mixture, covering the cookie with chocolate and hazelnuts. Lift the cookie out of the chocolate mixture and let any excess chocolate drip off. Place the chocolate-coated cookie on a parchment paper to let it harden without sticking together. Allow the chocolate to firm up, which depends on the temperature and humidity of the surroundings. You can also place it in the refrigerator or freezer for a short while. - @kookmutsjes