125 g Butter
100 g Sugar
3 Egg whites
1/4 teaspoon Vanilla essence
125 g Flour

Preheat oven to 180oC (350oF). Using mixer at medium speed, cream the butter and gradually add sugar. Continue mixing until light and fluffy. Add egg whites one at a time, beating thoroughly after each addition. Add vanilla essence. Sift flour and fold in, blending thoroughly to form a smooth mixture.Spoon mixture into a pastry bag with a small frosting tip. Pipe 10cm strips of the batter onto greased and floured baking trays, about 5 cm apart. Bake each batch in the preheated oven for about 7 minutes or until the cookies have lightly browned edges. Remove cookies immediately from the baking tray to prevent sticking. Transfer to a clean plate and set aside to cool. If not eating immediately, pack in airtight containers.