For the cookies:
50g powdered sugar
70g blanched almond meal
4 tsp vanilla sugar
150g powdered sugar
6 tsp vanilla sugar
Mix all ingredients until a dough is formed, much like shortbread cookie dough, kind of crumbly. Seal it in a piece of plastic wrap, and let sit in the refrigerator for an hour. Preheat oven to 350 F, form crescents out of dough, and bake them for about 10 minutes on a parchment paper lined cookie sheet . They should still remain white.
Forming crescents may be a bit challenging, but not to hard; if you go for the walnut meal, instead of almonds you will find it a bit easier because walnuts release more oil. Also, you can make it more like half moon shape, it's easier.
Cool them just a little bit before dusting them with powdered sugar mixed with vanilla sugar. Coat them all evenly on both sides. They are best when left at least overnight. The ones in a photo are with walnuts; alond ones are snowy white...