Cream the butter and sugar together. Add the egg whites, one at a time, stirring well after each addition. Stir in the vanilla, then the four.

Place the dough in a pastry bag fitted with a round tip. Butter and four several baking sheets. Pipe strips about 2 to 3 inches long and as thick as a pencil onto the baking sheets, leaving enough space for the cookies to expand while baking. Bake in a preheated 425 degrees oven for 6 to 8 minutes. Remove and cool on a rack. Store in an airtight container.

*Note: If you'd like to add a lemon flavor you can omit the vanilla and add the grated rind and half the juice from 1 lemon.

 More About The Book
 
 Frida's Fiestas, Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle
 
 If you are interested in an authentic look at the food traditions in Mexico then this is a must-read for  you.
 
 The book was co-authored by Guadalupe Rivera, the daughter of the famous painter Diego Rivera.  Guadalupe went to live with her father after he married Frida Kahlo.
 
 The recipes are presented in tandem with magnificent photographs by Ignacio Urquiza and stories woven around these historically famous family members.
 
 The book includes over 100 traditional Mexican recipes and full-colored photographs throughout the book to illustrate the beauty of the food, the people and the era. 
 
 We particularly loved seeing how these foods are presented in the beautiful Mexican pottery bowls, plates and cazuelas.
 
 
 lead-free handmade mexican cazuela