• I used the stand mixer with the paddle attachment to prepare the base cookie dough. You can use a mixing bowl with a rubber spatula too.
• To the mixing bowl add the butter and sugar and give a mix to incorporate the sugar. Then add the egg yolk if using and mix again.
• Add the flour with the salt and mix to form a buttery mixture. Don't knead or over mix. Just make sure there are no dry flour bits.

  The base dough is ready, and it will be a wet, sticky dough.
• Divide the base dough into rough four portions.
• For the butter

  cookies, just take the first portion and put it on a pipping bag and pipe it to the cookie sheet. You can use a zip lock bag too. Shape as per your desire. Keep the cookie sheet in the refrigerator while we prepare the rest of the cookies.
• KEEP IN MIND THAT THESE BUTTER COOKIES NEEDS TO KEPT COLD UNTIL YOU PLACE IN THE HOT OVEN, OR ELSE THE BUTTER WILL MELT AND THE COOKIE WILL SPREAD WITHOUT MAINTAINING ANY SHAPE.
• For the nuts, raisins and rosemary cookie

  add the almond flour to the base cookie dough and give a mix using a rubber spatula. Then drop the rough chop the walnut, raisins and rosemary and using your hand mix it around. Do not knead, just form a dough and then roll it to form a log. Wrap it in clear wrap and place it in the freezer for 30 minutes.
• For the Spiced Cocoa Cookies

  place all the ingredients mentioned in the ingredients list to the base cookie dough and once again without kneading just form a smooth dough. Wrap it in clear wrap and flatten it a little so it becomes easy to roll later. Place it in the freezer for 30 minutes.
• For the Vanilla Sugar Cookie

  once again, add all the ingredients mentioned in the ingredient list to the base dough and mix to form a smooth dough. Wrap in a clear wrap, flatten it gently and place in the freezer for 30 minutes.

Letting the dough stay in the freezer will make it easy for you to roll and cut out the cookies. (DON'T SKIP THIS STEP)

• Take out the rolled nuts and rosemary cookie dough. Unwrap and then slice it into your desired thickness. You might have to shape it gently with your hand for a finer edge. Then place it next to the butter cookies that you had piped earlier to a cookie sheet. Place the cookie sheet back in the refrigerator.
• Roll the spiced cocoa cookie dough and I sliced it into tiny bite size rectangle and once again placed it next to the other cookies on the cookie sheet. Place the cookie sheet back in the refrigerator.
• Repeat the process for the Vanilla Sugar Cookie. I shaped the vanilla cookies into circles, so I could make sandwich cookies (WATCH THE FULL VIDEO)
• Once all the cookies are cut out and resting in the refrigerator.

  Preheat the oven to 375 F
• Bake the cookies for 13 minutes. For the cookies that are shaped bigger might take close to 20 minutes
• Let the cookies cool down completely on a wire rack before you decorate with melted chocolate.