make smooth dough, wrap the dough in cling film and rest for 1 hour cooled, stir the currant jam until smooth. Preheat the oven to 180 °C.
Roll out the dough thinly on a floured surface and cut out slices with a round or serrated cookie cutter (diameter about 7 cm), place a teaspoon of currant jam on each slice of dough. Then fold the dough slices into crescents and press the edges firmly smooth. Place on a baking tray lined with parchment paper and bake for about 10 minutes.
At the end, mix the powdered sugar and vanilla sugar and roll the cookies in it while they are still hot.
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