Cream the Stork, icing sugar and Nielsen-Massey Vanilla Extract until smooth. Beat in the eggs, one at a time until combined, and light and fluffy. Beat in the remaining dry ingredients until just blended. Shape into a 12inch log and wrap in baking parchment. Chill for 3-24 hours.
Preheat oven to 350°C/180°F/Gas4. On a non-stick cookie baking sheet, place ¼ inch slices of the cookie dough. Bake for 10-12 minutes or until golden brown. Cool on a wire rack.
When cool decorate with melted chocolate: take a teaspoonful of melted chocolate and drizzle over the cookies backwards and forwards in a fast zig-zagging motion to create a pattern on their surface. Leave to harden.