(for garnish) white chocolate chips with dash Plantation Raw sugar
Stir 2 tsp espresso powder into vanilla extract.
Whip butter with icing sugar, flavoured extract, and salt for 3 minutes or until almost white and very creamy. Sift flour with cornstarch; gradually beat into butter mixture, one third at a time. Scrape bowl. Beat on low for 1 additional minute or until dough is well combined.
Transfer dough to a piping bag fitted with a star tip. Pipe fingers onto sheets; chill for 15 minutes before baking.
Preheat oven to 325°F. Place flattened balls, 1-inch apart, on parchment paper-lined baking sheets.
Bake, in batches on bottom rack, for 12 to 14 minutes or until bottoms are golden. Cool completely on the sheet.
Garnish: Melt chocolate chips in a heatproof bowl set over a pot of gently simmering water. Garnish as desired. Sprinkle with Plantation Raw sugar. Makes about 3 dozen cookies.
Store cookies, in airtight containers between layers of parchment paper, for up to 5 days. Or, freeze for up to 1 month.)
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