I N G R E D I E N T S
8 tablespoons butter
scant 2/3 cups granulated sugar
3 egg whites
1 teaspoon vanilla*
3/4 cup flour, sifted

I N S T R U C T I O N S
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.