let the butter sit at room temperature until soft before using
mix until well combined
mix well
weigh and divide it into 3 equal portions
we're making 3 different cookie flavors
so each of the portioned butter will be used for each flavor
let's start to make the lemon cookies
sieve the flour into the butter
wash the lemon and wipe it clean before zesting
zest the yellow skin only and leave the white layer inside
mix into a uniform dough
roughly chop the toasted pistachios
mix then refrigerate it while preparing the other dough
once chilled, the dough should become firm and not stick to the hand
in case your dough is too sticky, you can add a little more flour
repeat the same method for the coffee cookies and chocolate cookies
for coffee cookies, dilute the instant coffee with hot water first
refrigerate them while shaping the lemon cookie dough
shape into a log
wrap and push with a bench scraper
repeat until the dough is 3-4 cm in diameter
wrap and freeze it for 1-2 hours
again, start with a log shape for the coffee cookie dough
then, flatten the sides to make a triangular shape
for the chocolate cookie dough, simply flatten the 4 sides to make a square
once chilled, roll the dough in granulated sugar
cut into equal pieces
now we get 3 different shapes and flavors of cookies
hope you like them! :)