Steps

• Preparation of the shortcrust pastry
  I prepared the dough according to the same procedure as my classic shortcrust pastry, making only small changes to the ingredient quantities.

  Here’s how I proceeded:
  I poured the flours into a bowl and made a well in the center.
  I added the sugar, egg, and softened butter in pieces.
  I worked with my fingertips, pressing the butter and sugar well, gradually incorporating the flour. Initially, the dough, as always with shortcrust, crumbles, but then it blends well.
  I put the dough to rest in the refrigerator.

  This time, due to a commitment, I left it in the fridge for several hours instead of the usual half an hour: nothing happens, it just hardens a bit more, so after taking it out of the fridge, you have to wait about ten minutes to let it soften before working it.

• I divided the dough into four parts. To each quarter of the dough, I added the specific ingredients: grated lemon zest, coconut, peanuts, cocoa, and chocolate.

  👉 In case you decide to make just one type of cookie, it would be more logical and convenient to add these ingredients directly into the dough, but in this case, I couldn’t do that. Also because, truth be told, the decision to differentiate the flavors came when the dough was already prepared. 😄 Proof of my theory that in cooking you can improvise, and sometimes you have to, and it’s the most fun part of cooking!

• Preparation of the lemon cookies
  Of the four types of cookies, the lemon ones are the simplest to make.
  Work the dough with your hands to soften it a bit and roll it out with the rolling pin. Grate some lemon zest directly onto the dough, then knead again, roll it out again, and add more lemon zest. Roll it out to the desired thickness (I did about 1/5 inch) and, with a cookie cutter, in my case heart-shaped, cut out the cookies.

• Preparation of the coconut cookies
  Work the dough with your hands to soften it a bit and add the coconut one tablespoon at a time. After adding each tablespoon, work with your hands to mix. The dough tends to crumble after the second tablespoon, but with a bit of patience, you win. I think you could also limit the coconut to three tablespoons, but I wanted the coconut flavor to be as evident as possible.
  Roll out the dough and, with a cookie cutter, in my case round, cut out the cookies (with this crumblier dough it’s a bit more difficult to roll it all at once).

• Preparation of the peanut cookies
  Shell the peanuts and chop them with a knife.
  Work the dough with your hands to soften it and add the peanuts, proceeding more or less as already done for the coconut dough.
  Roll out the dough (any larger pieces of peanuts are pressed directly with the rolling pin) and, with a cookie cutter, in my case square, cut out the cookies.

• Preparation of the cocoa and chocolate cookies
  Chop the chocolate with a knife.
  Work the dough with your hands to soften it and add the cocoa one teaspoon at a time. Hands get messy with cocoa: with this last dough, I recommend not working on a wooden cutting board but inside a container or on a steel board because cocoa stains a lot.
  After mixing the dough, add the chocolate pieces, proceeding as described for the peanuts, then roll out the dough and cut out the cookies with a cookie cutter. I used chocolates I had at home, but you can use any chocolate you prefer. Which chocolate do you prefer, dark or milk? 😊

• Baking
  Place the cookies on the oven tray lined with baking paper. Bake at 300°F and cook for 10-15 minutes. There’s no difference in cooking among the four types of cookies. Once cooked, let the cookies cool on a baking rack.

  I was very satisfied with the result obtained, my mixed cookies disappeared in no time! 😋

  Let me know which of the 4 flavors is your favorite!