Grassins or grassets are derived from grass, which means fat, feisty or thick in German (see also fuatscha grassa). It is a sheared pastry, attested in early times, which was made especially for the festive season.
Cream sugar, salt, butter and vanilla sugar. Stir in the flour and knead the dough lightly. Leave to cool for half an hour.
Roll out the dough to a thickness of 3 to 4 mm and cut out rounds. Put the rounds in a cool place. Meanwhile, bake at 180 degrees for 12 minutes in a heated oven.
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