Four Cookies From One Dough

Put the butter in a deep bowl. Add the powdered sugar, vanilla sugar, and salt. Mix until smooth.

Break the eggs one by one over the bowl and mix well. Then add the flour and baking powder and knead until smooth.

Divide the cookie dough into 4 equal pieces, each weighing 535 grams.

COCO-LEMON COOKIES (1)

Take one piece of the cookie dough and put it in a deep bowl. Then add the lemon zest and knead until smooth.

Take a small piece of the dough (about 10 grams) and shape it into a ball. Then place the balls on a baking sheet lined with parchment paper.

CHOCOLATE TRIANGLES (2)

Take the second piece of the cookie dough and put it in a deep bowl. Then add the cocoa powder and knead until smooth.

Place the cookie dough on a floured work surface. Roll out the dough into a circle with a thickness of about half a centimeter.

Use a cookie cutter to cut out triangles from the dough. Slide a thin knife under the cookie dough and carefully remove them. Place the chocolate triangles on a baking sheet lined with parchment paper.

NUTS COOKIES (3)

Take the third piece of the cookie dough and put it in a deep bowl. Add the finely ground walnuts and knead until combined.

Place the dough on a floured work surface. Roll out the dough into a rectangular sheet with a thickness of about half a centimeter.

Then cut the cookies into rectangles measuring 2 by 8 centimeters.

Place the rectangular cookies on a baking sheet lined with parchment paper.

DATE COOKIES (4)

Put the pitted dates, walnuts, cinnamon powder, and orange blossom water in a food processor and blend until smooth.

Take some of the date mixture (about 8 grams) and shape it into small sticks.

Take a piece of plain cookie dough (about 20 grams) and flatten it. Then place a date stick on top and close it by folding the dough around it. Press firmly with your hands.

Shape the cookies into thin elongated sticks. Then fold the ends inward, shaping it into a crescent.

Place the cookies on a baking sheet lined with parchment paper.

Bake the cookies in a preheated oven at 190 ℃ (374 ℉). Bake for 10-15 minutes. Keep an eye on the baking time, as every oven is different.

Put the lemon curd in a bowl and add the water. Mix until combined.

Then dip the cookies in the syrup and stack them on top of each other. Coat them completely with grated coconut.

Melt the white chocolate in a double boiler and transfer it to a small deep bowl. Add a piece of milk chocolate and mix well. Lastly, add the chopped hazelnuts and mix again.

Dip the chocolate triangles in the chocolate and place them on a sheet of parchment paper. Repeat this process for all the triangles. Garnish the cookies with white chocolate stripes, chopped hazelnuts, and rose petals. Allow the chocolate to set completely.

Heat the sugar, water, and honey in a frying pan over medium heat. Mix well and cook until the sugar has dissolved. Then add the mixed nuts and cook until the sugar mixture starts to caramelize.

Take some of the mixed nuts and place it on each cookie. Repeat this process for all the cookies.

Melt the white chocolate in a double boiler. Dip the bottom of each cookie into the white chocolate. This step is optional and can be omitted.

Dip the date cookies in powdered sugar and set them aside.

Once the chocolate has completely hardened, the cookies are ready to be served. Enjoy!