1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon butter
1 cup all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup white sugar
3 egg whites
1/3 cup water (110 degrees F/45 degrees C)
1 teaspoon vanilla extract (optional)
1 cup large firm, unbaked cookies
In a medium saucepan or wok, combine 1 cup warm water, butter and 1 cup flour ingredients. Bring to a boil over medium-high heat, stirring frequently until mixture comes to a boil. Continue cooking until thickened; stir constantly. Sift ingredients back to a boil, then stir in baking powder, baking soda and salt. Stir until combined.
At this point, stir in remaining flour, 1/2 cup at a time, until just covering dough and 4 minutes, until mixture is smooth and forms a ball. Remove from oven and divide dough into thirds. Roll each third into a ball, then flatten each ball on a flat piece of plastic wrap; flip flop over thin plastic and roll two more times to seal. Cut into circles about 1/4 inch thick, approximate 1/4 in diameter. Place two inches apart onto unwired wooden or waxed paper or cookie sheets.
Bake for 8 to 10 minutes or until set in center. Allow cookies to cool on baking sheet for 3 minutes before removing to wire racks to cool completely.