Growing up this was my favorite cookie from the wide selection of typical German christmas cookies. They are buttery, tender, and melt in your mouth. I have been making these for years, I can't really say were the original recipe came from, but it's probably common knowledge of German bakers. Instead of rolling them in icing sugar you can use very fine granulated sugar, both versions are good. This recipe just makes one tray of cookies, it can be easily doubled if you need more. You should bake them one tray at a time, so you manage to do the sugar-rolling while they are still hot. The vanilla sugar is plenty for the amount of cookies, but you can just keep the rest for the next batch!

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