3 c. popped corn
2 tbsp. butter, softened
2 tsp. vanilla
2 egg whites
2/3 c. sugar
1/2 tsp. salt

Place popcorn in an electric blender, 1 cup at a time. Cover and blend until all popcorn is ground or until there is 1 1/2 cups ground popcorn. Stir together popcorn and butter. In medium bowl of electric mixer beat egg whites at high speed until stiff. Gradually beat in sugar beating at low speed after each addition, until mixture is still and glossy. Beat in salt and vanilla. Fold in ground popcorn. Drop by heaping teaspoons onto greased baking sheets about 3 inches apart. Bake at 325 degrees for 12-15 minutes or until firm and lightly browned. Remove from baking sheets at once. Makes about 30 popcorn cookies.