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Preheat oven to 350° with racks in upper and lower thirds of oven. Line 2 large rimmed baking sheets with silicone baking mats or parchment paper.
Beat together butter and powdered sugar in a stand mixer fitted with the paddle attachment (or use a hand mixer) on low speed until just combined, about 2 minutes. Increase speed to medium high; beat until light and fluffy, about 3 minutes. Reduce speed to medium low; gradually beat in flour, 1 cup at time, until just combined. Add egg whites, salt and vanilla with the last addition of flour; continue beating on medium low until evenly combined, stopping to scrape down sides of bowl as needed, about 3 minutes.
Using a rubber spatula, transfer batter into a piping bag fitted with a ⅜-inch star tip. Pipe batter onto baking sheets (about 9 cookies per sheet) in round rosettes or swirls (2 to 2½ inches wide and ½ inch tall), leaving about ½ inch of space between cookies.
Bake in oven until cookies are lightly golden, 12 to 14 minutes, rotating baking sheets from top to bottom halfway through baking time. Remove from oven, and let cool completely on baking sheets before serving, about 10 minutes.