In a large mixing bowl, beat 250g of softened butter, 100g of powdered sugar, 1 tsp of vanilla sugar, and a pinch of salt until smooth and creamy. Incorporate 2 eggs one at a time, mixing well after each addition. Gradually add 300g of all-purpose flour combined with 1 tsp of baking powder. Knead the dough lightly, then divide it into three equal portions, each approximately 540g.

For the Pistachio-Lemon Cookies, mix in 100g of ground pistachios and the zest of 1 lemon until evenly incorporated. Roll this dough out to about ½ cm thick and use cookie cutters to cut out fun shapes.

For the Chocolate Sticks, blend in 30g of cocoa powder. Shape into small balls weighing about 20g each, then roll them out into sticks approximately 8 cm long.

For the Peanut Thumbprint Cookies, leave the dough plain, shape into balls weighing 18g each, and coat them with chopped peanuts. Create an indentation in the center of each ball.

In a small saucepan, combine 130g of strawberry jam with 1 tbsp of granulated sugar and heat over medium heat. Stir until the mixture begins to bubble, about 3 minutes. Once bubbling, remove from heat and allow to cool slightly.

Preheat your oven to 190 °C (375 °F). Bake for about 10–15 minutes, or until edges turn golden brown and centers are set. Allow cookies to cool on the sheet for at least 5 minutes before transferring to a wire rack.

Melt 100g of white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip half of each Pistachio-Lemon Cookie into the melted chocolate and sprinkle with crushed pistachios and rose petals.

For the Chocolate Sticks, mix 100g of milk chocolate with a dash of sunflower oil, dip, and then coat with chopped hazelnuts. Allow all finished cookies to set before serving.