Step 1Heat the oven to 425 degrees.
Step 2In a medium bowl, combine the sugar and vanilla seeds. Stir together until the seeds are evenly distributed with the sugar and there are no lumps.
Step 3In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the margarine and vanilla sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time. Beat in the flour, a tablespoon at a time, until fully combined to form a dough.
Step 4Place some of the dough into a piping bag fitted with a one-half-inch-thick star tip. Pipe the dough onto a parchment-lined baking sheet in the shape of a wreath (each wreath will be a scant 2 inches in diameter), spacing the wreaths at least one-half-inch apart. Bake the cookies until lightly colored and set, 8 to 10 minutes. Cool the cookies, still on the sheet pan, until firm, 5 to 10 minutes.