Preheat oven to 375F.

Cream the sugar and egg yolks together.

Add the vanilla and beat until light and creamy.

Beat the egg whites, gradually adding the sugar until stiff.

Fold into egg yolk mixture alternating egg whites and flour.

Put mixture into a pastry bag fitted with a medium plain tube.

Pipe mixture onto a greased and floured baking sheet forming 3 inch fingers.

Bake 8-10 minutes and cool on rack.