Ingredients
Method
1.Sift flour into medium bowl and rub in butter. Stir in sugar, extract and egg. On a lightly-floured surface, knead dough until smooth. Divide in half. Roll each half between sheets of baking paper until 3mm thick. Refrigerate 30 minutes.
2.Preheat oven to 180°C. Grease oven trays and line with baking paper.
3.Using a 5.5cm round cutter, cut out 36 rounds. Bake about 12 minutes. Cool on wire racks.
4.Meanwhile, to make walnut butter cream, beat butter and sifted icing sugar in small bowl with electric mixer until light and fluffy. Beat in combined cocoa, coffee and the water. Stir in nuts.
5.Sandwich cookies together with butter cream; refrigerate 30 minutes.
6.Meanwhile, to make coffee icing, sift icing sugar into small heatproof bowl, stir in combined coffee and the water; add butter. Stir over small saucepan of simmering water until icing is spreadable.
7.Spread cookies with icing and top with walnut halves.
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