Beat soft butter, powdered sugar and vanilla sugar fluffy.
Add all-purpose flour and almond flour to the mixture and incorporate the ingredients to a smooth dough. Don't over work out the dough or it won't hold together later!
Wrap dough in cling film and shape into a large sausage, about 2- 2.5 cm or 1 inch thick.
Cool dough in the fridge for at least 1 hour.
Cut into thick slices so that each weighs about 20 grams (0.7oz).
Preheat the oven to 400° Fahrenheit/ 200° Celsius.
Roll each dough slice into a smaller sausage with pointed ends and shape it into a half-moon/crescent form. Use all-purpose flour to help you so that nothing sticks on.
Place cookies on a parchment-lined baking tray. Keep space between the cookies and bake for 10 minutes at 400° Fahrenheit/ 200° Celsius or until light golden colored.
While the cookies are baking, prepare a plate with vanilla-flavored powdered (confectioners) sugar.
Keep cookies to cool 2-3 minutes after baking before touching them.
Coat cookies with vanilla-flavored powdered sugar while they are still warm.
Store in a tin box lined with parchment paper. *see notes for hot humid climate storage instructions.
You can substitute the vanilla sugar with a few drops of vanilla extract and 2 teaspoons vanilla sugar
Store the cookies in a parchment layered tin box or in an airtight container (in a hor humid climate).
In a dry climate, you can also add apple peel to the cookie tin over a sheet of parchment paper liying over the cookies. The apple peel helps in keeping the cookies a bit moist and when you open the tin, it smells nice.