1/2 cup butter, at room temperature
1/2 cup sugar
3 egg whites
1/4 tsp vanilla essence
1 cup flour, sifted
Prepare your oven and preheat to 180C (350F).
With an electric hand mixer over medium speed, beat the butter and gradually add sugar. Beat until mixture becomes light and fluffy.
Adjust speed over high speed and gradually add egg whites one by one. Keep beating in every addition. Add vanilla essence and mix it well.
Sift the flour 2 times in another bowl and slowly fold in (to make a smooth mixture).
Scoop mixture into a pastry bag with a small round tip. Pipe a 3×2 inch strips of the batter on a lined baking tray. (2 inch space in between to prevent sticking side by side)
Tap the tray gently to flatten the batter.
Bake in preheated oven of 180C (350F) for about 8 minutes or until the cookies are cooked. (Very light brown on the edge)
Transfer cookies immediately to a plate.
Peel off wax paper from the cookies while it’s hot to prevent sticking.
If the cookies become cool you’ll have a hard time taking them off.
Transfer to a wire rack and let it cool to crisp