1. Cream the butter (at room temperature) with the sugar and vanilla sugar. 2. Add the eggs and mix everything well. 3. Stir in the flour, oatmeal, and baking powder. The dough should not be too stiff. 4. Place the dough in the freezer for 20 minutes. If you're not baking the cookies immediately, cover the dough with plastic wrap or place it in a bag and refrigerate. (It should keep fine for up to two days.) 5. Preheat the oven to 210°C (410°F). 6. Line a baking sheet with parchment paper. 7. Wet your hands with water, shape the dough into balls, flatten them into circles, and place them on the baking sheet, leaving about 1.5 inches of space between each ball. 8. Bake for 20 minutes.

   1. Mix 2 cups of a flour, egg, salt, 0.5 cup of sugar, baking powder, soft butter and sour cream in a large bowl; knead the dough; roll it into a ball; wrap in cling film and refrigerate for 20 minutes. 2. For filling: mix farmer cheese, yolk, 1 tablespoon of flour and 1 tablespoon of sugar in separate bowl. 3. Line a baking sheet with parchment paper. 4. Roll out the dough into a layer about 0.3 cm thick; cut circles with a diameter about 10 cm. Put 1 tablespoon of filling in each circle, pinch the edge and put on a baking sheet. 5. Bake sochniki for 20-25 minutes at a temperature of 390F (199C).