1. Add the flour and sugar to a large bowl and mix to combine. Add the butter in small pieces, as well as the vanilla extract, and work both into the flour and sugar. Mix/knead with a hand mixer (with dough hooks) or your hands until you get a smooth dough. Divide the dough into four portions and shape each portion into a roll/log with a thickness of about 2 cm. Wrap the rolls/logs into plastic wrap and place in the fridge for at least 30 minutes (or overnight).

2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.

3. Cut the dough rolls/logs into slices with a thickness of about 2 cm and place them with some space in between on the prepared baking sheet. Keep leftover dough in the fridge. Bake the cookies for about 12-14 minutes – the cookies should only get a little color. Take out of the oven, let cool down briefly on the baking sheet, then roll each cookie in a mixture of confectioners’ sugar and vanilla sugar. Let cool down completely on a wire rack. Repeat the process with the remaining dough.