Mix the softened butter with sugar, vanilla sugar and salt until creamy white, gradually add the eggs. Sift the flour with the cocoa powder and mix, stir in.
Pour the dough into a piping bag with a smooth nozzle (No. 6-7) and evenly sprinkle 10-cent dots onto baking paper, leaving a little space.
Bake in the preheated oven to 160 ° C hot air for about 12-15 minutes. Pull the cookies from the tray with the paper and let them cool. Turn every 2nd so that the smooth side is facing up. Stir the currant jelly until smooth and stick 2 cookies together with it. Melt the cake icing. Make a small paper bag out of parchment paper or something similar, pour in some of the glaze and use it to draw lines over the cookies.
Let it dry and store it well wrapped. They keep in a cool place for approx. 6-8 weeks.
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