In a large mixing bowl, combine 540 g softened butter, 200 g powdered sugar, 1 packet of vanilla sugar, and 1 teaspoon salt. Beat until smooth and creamy.

Crack in 3 large eggs, one at a time, mixing well after each addition until fully incorporated.

Sift together 540 g all-purpose flour and 1 teaspoon baking powder, then gradually add to the wet ingredients, folding until a cohesive ball forms.

Divide the dough into three equal portions, shape into discs, and wrap in plastic wrap.

For Pistachio-Lemon Cookies, take one portion, mix in 100 g ground pistachios and the zest of 1 lemon. Roll out to ½ cm thick and cut into shapes.

For Chocolate Sticks, mix 50 g cocoa powder into the second dough portion, shape into balls, and roll into sticks about 8 cm long.

For Peanut Thumbprints, create balls from the last portion, flatten, dip in 1 egg white, roll in 100 g chopped peanuts, and create a thumbprint.

Combine 50 g strawberry jam and 20 g granulated sugar in a saucepan over medium-low heat until bubbling, then cool and transfer to a piping bag.

Bake all cookie types at 190 °C (375 °F) for about 10-15 minutes until slightly golden but soft in the center, then cool on a wire rack.

Melt white chocolate and dip half of each pistachio-lemon cookie, placing them on parchment to set with a sprinkle of pistachios.

Melt milk chocolate with sunflower oil, stir in 50 g chopped hazelnuts, and dip each chocolate stick, letting them cool and set.

Arrange the cooled cookies on a platter and serve with coffee or tea.