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. Take 4 tablespoons of vanilla sugar, flour, baking soda, egg yolks, soft butter and ground almonds and make a dough. 2. Take a pit from the dough and roll it to a roll of approximately the thickness of your finger. Rest the dough keep inside the fridge. Take the roll and cut it into 4-5 cm long pieces; form them to little half moons. 3. Take a baking tray, put baking paper on it, and then place the half moons on it. Bake it 10-15 min at 180C (356F) (PREHEATED!). 4. Take the half moons from the tray, mix icing with remaining 4 tablespoons of vanilla sugar and put this on the hot(!) half moons. Let them cool down, then put the rest of the vanilla-icing-sugar on them.