Step-by-Step Instructions

• In a large mixing bowl, combine 240 g of softened butter, 150 g of powdered sugar, 30 g of vanilla sugar, and ¼ teaspoon of salt. Use a hand mixer to blend until the mixture is smooth and creamy, about 2-3 minutes.
• Crack in 3 eggs, one at a time, mixing well after each addition to ensure they are fully incorporated. Continue blending until the batter is light and fluffy, about 2-3 minutes.
• Sieve in 540 g of flour and 1 teaspoon of baking powder into the batter. With a spatula, gently fold the dry ingredients into the wet mixture until just combined.
• Once the dough is ready, divide it into three equal portions, shape each portion into a ball and wrap them in plastic wrap. Chill in the refrigerator for about 10 minutes.
• Take one portion of the dough and mix in 50 g of ground pistachios and the zest of 1 lemon. Roll the dough out to a thickness of ½ cm and use cookie cutters to cut out shapes.
• For the second portion of the dough, mix in 30 g of cocoa powder until fully incorporated. Shape 20 g pieces of dough into balls, then roll each ball into sticks approximately 8 cm long.
• Leave the third portion of dough plain, shape into balls, flatten each slightly, dip in egg white, roll in 50 g of chopped peanuts, and press your thumb into the center.
• In a small saucepan over medium-low heat, combine 150 g of strawberry jam and 50 g of granulated sugar. Stir until thickened, about 5-7 minutes.
• Preheat your oven to 190 °C (375 °F). Arrange cookies on baking sheets while the oven heats.
• Bake all the cookie varieties for about 10–15 minutes until lightly golden around the edges.
• Once cooled, fill the peanut thumbprint cookies with the strawberry jam.
• Melt 100 g of white chocolate and dip half of each pistachio-lemon cookie into it. Garnish with chopped pistachios and rose petals.
• Melt 50 g of milk chocolate with 10 g of sunflower oil, then dip each chocolate stick into the mixture.