My nieces say that it isn't Christmas without Aunt Sherry's white cookies! I usually make one batch per evening for two or three days before Christmas. The left-over egg yolks can be used in other recipes.
Preheat oven to 350 degrees.
Cover cookie sheet with parchment paper, foil, or brown paper (from cut up grocery bags.)
3 egg whites: beat until frothy
Add 3/4 tsp cream of tarter and a dash of salt
Gradually add 1 cup sugar and beat until stiff and glossy.
Add 1.5 tsp vanilla
Optional: Fold in 6-8 oz chocolate chips (I usually make some cookies without the chocolate chips and then add the chocolate chips.)
Drop in spoonfuls on covered cookie sheet. Sprinkle with colored sugar (can make those with chocolate chips a different color sugar than those without.)
Put in the oven and turn off the oven. Leave at least 5 hours or overnight.
I usually put a sticky note on the oven door so I won’t turn it on by mistake.