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.

   The butter should be at room temperature! 1. Beat the butter with a mixer until foamy. Set aside 2 tablespoons of sugar and add the remaining sugar to the butter. Mix. 2. Add almond flour, flour and 1 packet of vanilla sugar. Mix everything. Roll the dough into a roll with a diameter of 3 cm (1.18 inches), wrap in foil and refrigerate for at least 2 hours. 3. Heat the oven to 305 Fahrenheit (150 Celsius). Line a baking sheet with parchment paper or grease with butter. 4. Cut the roll into pieces 1 cm (1/4 inch) thick and place on a baking sheet. 5. Bake in the oven on the middle level for 20 minutes. The cookies should be light and soft. (The dough will harden when it cools). 6. While the cookies are baking, mix the remaining sugar and vanilla sugar. 7. Sprinkle the sugar mixture over the still hot cookies and place on a wire rack to cool.