In a large mixing bowl, combine 540 g of softened butter, 250 g of powdered sugar, 50 g of vanilla sugar, and 1 g of salt. Mix until the mixture is smooth and creamy. Gradually add in 2 large eggs, mixing thoroughly after each addition. Next, incorporate 540 g of flour with 10 g of baking powder, kneading until the dough is well combined. Divide the dough into three equal portions of about 540 g each.

Take one portion of the dough and stir in 150 g of ground pistachios and the zest of 1 lemon until evenly distributed. On a floured surface, roll out this dough to a thickness of about ½ cm. Use cookie cutters to shape the cookies, then arrange them on a parchment-lined baking sheet, ensuring they are spaced apart for even baking.

For the second portion of dough, mix in 30 g of cocoa powder until fully integrated. Shape the dough into small balls weighing about 20 g each. Roll each ball into sticks approximately 8 cm long and place them on another parchment-lined baking sheet, ready for baking.

Leave the third portion of the dough plain. Shape this dough into balls about 18 g each and slightly flatten them. Dip each ball into 1 egg white, then roll them in 200 g of chopped peanuts. Use your finger to create an indentation in the center of each cookie, then place them on a parchment-lined baking sheet, ready for the oven.

In a small saucepan over medium-low heat, combine 400 g of strawberry jam with 300 g of granulated sugar. Stir constantly until the mixture starts to bubble and the sugar has completely dissolved. Remove from heat and let cool, then transfer the jam filling to a piping bag for later use.

Preheat your oven to 190 °C (375 °F) and prepare to bake all cookie varieties. Place each baking sheet into the oven and bake for about 10-15 minutes. Keep an eye out for light golden edges, as this indicates they're ready. Allow the cookies to cool completely before adding the jam filling to the peanut thumbprint cookies.

To add a beautiful touch to your pistachio-lemon cookies, melt 200 g of white chocolate in a double boiler. Dip half of each cookie in the melted chocolate and place them on parchment paper to set. For extra flair, pipe stripes of leftover chocolate on top and sprinkle with chopped pistachios and edible rose petals. For the chocolate sticks, melt milk chocolate mixed with 20 g of sunflower oil, then dip the sticks in this silky blend before letting them cool.