Preheat the oven to 180C/350F/Gas mark 4
Cream together the butter, essence and sugar in small bowl, until light and fluffy. Stir in walnuts and flour. Mix well, adding a little water, if necessary, to mix to a smooth dough.
Spoon the mixture into piping bag fitted with a fluted tube. Pipe 6cm lengths of mixture about 2cm apart onto greased baking trays. Bake for about 15 minutes or until crisp and lightly browned. Cool on wire racks.
Coffee Cream: Beat cheese and sifted icing sugar in small bowl until light and fluffy. Beat in combined coffee and water. Spoon the coffee cream into a piping bag fitted with a fluted tube. Pipe onto half the Cookies, top with the remaining cookies. Makes about 40.
