Looking to impress your friends and family with a treat that is both unique and delicious? Look no further than “Three Cookies From One Dough.” This recipe allows you to create three different cookie varieties using just one versatile dough. It’s an easy way to satisfy multiple cravings in one baking session and a guaranteed hit for gatherings or special occasions.
Why You’ll Love This Recipe
- Versatile and Fun: With just one dough, you can create three different cookie types, making it a delightful experience.
- Quick and Simple: The recipe is straightforward, making it suitable for bakers of all skill levels.
- Perfect for Any Occasion: Whether it’s a family gathering, holiday celebration, or just because, these cookies are sure to impress.
- Crowd-Pleaser: The combination of flavors—from the nutty crunch of hazelnuts to the sweetness of strawberry jam—will satisfy everyone’s sweet tooth.
- Unbelievably Delicious: This three-in-one approach means you get a tasty variety without a lot of extra effort!
Ingredients Needed
For the Cookie Dough Base:
- 400 g unsalted butter, softened
- 225 g powdered sugar
- 16 g vanilla sugar
- 0.2 g salt
- 2 large eggs
- 10 g baking powder
- 900 g all-purpose flour
For the Pistachio-Lemon Cookies:
- 15 g ground pistachios
- Zest of 1 lemon
For the Chocolate Cookies:
- 5 g cocoa powder
For the Peanut Cookies:
- 30 g chopped hazelnuts
- 125 g coarsely ground peanuts
- 1 egg white
- 30 g granulated sugar
- 60 g strawberry jam
For the Chocolate Coating:
- 100 g white chocolate
- 250 g milk chocolate
- 15 ml sunflower oil
Garnishes:
- Chopped pistachios
- Edible rose petals
How to Make Three Cookies From One Dough
- Prepare the Dough: In a deep bowl, combine the softened butter, powdered sugar, vanilla sugar, and salt. Mix until smooth and creamy.
- Add Eggs: Crack the eggs one by one into the bowl, mixing well after each addition.
- Incorporate Dry Ingredients: Add the baking powder and flour to the mixture and knead it until you achieve a smooth dough.
- Divide the Dough: Split the dough into three equal portions, about 540 grams each.
- Pistachio-Lemon Cookies: Take one portion, place it in a separate bowl, then add the ground pistachios and lemon zest. Mix well. Roll this dough out on a floured surface to a thickness of 0.5 cm, then cut out shapes using cookie cutters. Place on a parchment-lined baking tray.
- Chocolate Cookies: For the second portion, add cocoa powder and mix well. Shape pieces of dough (20 g each) into sticks about 8 cm long and place them on another parchment-lined baking tray.
- Peanut Cookies: Leave the last portion plain. Roll small balls (about 18 g) and flatten them slightly. Dip each ball in egg white, then roll in chopped peanuts to coat. Make a deep indent in the center of each cookie and place them on a parchment-lined tray.
- Prepare the Jam: In a small saucepan, combine strawberry jam and granulated sugar. Cook over medium heat until it bubbles and the sugar is dissolved. Cool and transfer to a piping bag.
- Bake Cookies: Preheat the oven to 190°C (375°F). Bake all cookies for 10-15 minutes, monitoring closely to prevent burning.
- Fill and Decorate: Once the cookies are cool, fill the indent of the peanut cookies with strawberry jam.
- Chocolate Coating: Melt white chocolate using a double boiler method. Dip half of each pistachio-lemon cookie into the melted chocolate and set on parchment paper. Drizzle remaining chocolate over cookies and garnish with pistachios and rose petals.
- Milk Chocolate Coating: Melt milk chocolate with sunflower oil, dip each cookie (including peanut and chocolate cookies) into it, coat well, and place back on parchment paper to set. You can speed up the process in the fridge or freezer if needed.
- Serve: Once chocolate has hardened, your three cookie varieties are ready to enjoy!
How to Serve Three Cookies From One Dough
These cookies are perfect for serving on a decorative platter at parties or gatherings. You might consider stacking them or arranging them in separate sections for each cookie type. Pair them with a hot beverage like tea or coffee for a delightful treat.
How to Store Three Cookies From One Dough
To keep your cookies fresh, store them in an airtight container at room temperature. They should remain delicious for up to a week. For longer storage, consider freezing them. Just make sure to place parchment paper between layers to prevent sticking.
Tips to Make Three Cookies From One Dough
- Softened Butter is Key: Using softened butter ensures a smooth dough that’s easy to work with.
- Don’t Overbake: Keep an eye on the cookies as ovens vary; remove them when they’re lightly golden.
- Experiment with Flavors: Feel free to add other nuts or flavorings based on your preferences!
Variation
- You can substitute the nuts in the recipe! Try using almonds or walnuts instead of hazelnuts or peanuts, and swap out the flavorings for what you enjoy most.
Frequently Asked Questions (FAQs)
Can I use vegetable oil instead of butter?
No, butter is key for texture and flavor, but you can experiment with a butter alternative for vegan versions.
How do I make this gluten-free?
Use a gluten-free flour blend in place of regular flour. The texture may vary slightly.
Why are my cookies spreading too much?
Check that your butter is creamed properly and consider chilling the dough for 30 minutes before baking.
Conclusion
“Three Cookies From One Dough” is a fantastic recipe that lets you enjoy three delightful treats with minimal effort. Each cookie type offers a unique taste, making it perfect for sharing with family and friends. If you try this recipe, please leave a comment and a star rating below! We’d love to hear your variations or any unique twists you added. Happy baking!
Print
Three Cookies From One Dough
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Create three delightful cookie varieties using one versatile dough, perfect for gatherings and satisfying multiple cravings.
Ingredients
- 400 g unsalted butter, softened
- 225 g powdered sugar
- 16 g vanilla sugar
- 0.2 g salt
- 2 large eggs
- 10 g baking powder
- 900 g all-purpose flour
- 15 g ground pistachios
- Zest of 1 lemon
- 5 g cocoa powder
- 30 g chopped hazelnuts
- 125 g coarsely ground peanuts
- 1 egg white
- 30 g granulated sugar
- 60 g strawberry jam
- 100 g white chocolate
- 250 g milk chocolate
- 15 ml sunflower oil
- Chopped pistachios, for garnish
- Edible rose petals, for garnish
Instructions
- In a deep bowl, combine softened butter, powdered sugar, vanilla sugar, and salt. Mix until smooth and creamy.
- Crack the eggs one by one into the bowl, mixing well after each addition.
- Add baking powder and flour to the mixture and knead it until you achieve a smooth dough.
- Divide the dough into three equal portions, about 540 grams each.
- For Pistachio-Lemon Cookies, mix one portion with ground pistachios and lemon zest. Roll out to 0.5 cm thick and cut shapes.
- For Chocolate Cookies, mix the second portion with cocoa powder and shape into sticks, placing them on a baking tray.
- For Peanut Cookies, roll small balls of the last portion, flatten slightly, and coat with egg white and chopped peanuts.
- Prepare strawberry jam by cooking sugar with it until dissolved. Cool and pipe into cookies.
- Preheat oven to 190°C (375°F) and bake cookies for 10-15 minutes.
- After cooling, fill peanut cookie indents with jam.
- Melt white chocolate and dip half of pistachio cookies, drizzle remaining chocolate, and garnish.
- Melt milk chocolate with oil and coat all cookies, setting them on parchment paper.
- Once chocolate hardens, serve and enjoy your three cookie varieties!
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze with parchment paper between layers.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg