Preheat the oven to 180°C/350°F/Gas mark 4
Cream the butter with the essences, beat in the syrup. Mix the flour and salt and add gradually to the creamed mixture, mixing until blended after each addition, stir in the nuts.
Drop by teaspoons about 2 inches apart onto ungreased baking trays. Bake for 12-15 minutes. Cool for 5 minutes before removing to wire racks. Sift the icing sugar/confectioner's sugar over cookies when they cool.
