In a mixing bowl, add the butter (not melted) and cream cheese. I recommend a hand mixer to speed this up but you want to mix until uniform.
Add the flour and mix again until the dough is again uniform throughout.
Wrap the dough in plastic wrap and place in the refrigerator for at least an hour to chill the dough.
Preheat the oven to 400℉ (200℃).
When the dough reaches a cold firmness, roll it out on a well-floured surface. You want to roll it quite thin, about ¼ an inch or thinner. I recommend using a silicone baking mat for this.
Next, use a 5 centimeter (~ 2 inch) diameter cookie cutter to create circles of dough. Collect the scraps and roll it out again and cut again so you don't waste any dough.
Next, in a small bowl, pour the vanilla sugar (or granulated sugar). You really just need enough to coat all the circles on both sides.
Dredge a circle of dough in the sugar and then fold twice so it is a quarter circle. Be sure to pinch the sides to prevent it from unfurling during the bake.
Do this for all the circles of dough and place them on a baking sheet lined with parchment paper.
Bake in the oven at 400℉ (200℃) for 12 - 15 minutes until golden brown.
Remove from the oven and enjoy with tea or coffee!
