Step 1

Line two large baking sheets with parchment paper.

Step 2

In a stand mixer, cream butter and sugar together on medium speed for about 2 minutes, until the mixture is very creamy and light. This works best with the flat paddle attachment if you are using a stand mixer. Scrape sides of bowl as needed so that all the butter gets beaten.

Step 3

Reduce mixer speed to low and add flour and macadamia, mixing until a dough forms. The dough will be almost like a thick paste and too sticky to work with your hands.

Step 4

Put the dough between two sheets of parchment paper and roll out into a large rectangle that is ¼ inch thick. Refrigerate the dough for at least 2 hours or until dough is set. You know the dough is ready when you can peel off the top layer of parchment paper without the dough sticking to it and the dough should feel firm.

Step 5

Preheat the oven to 325°F (163°C). Working quickly, cut dough into 1.5 inch by 2 inch rectangles. Use a cookie spatula to lift the cookie dough off the parchment paper and place onto your prepared baking sheets, spacing them about 1 inch apart. Re-roll remaining dough and cut into more rectangles until all the dough is used up. You do want to do this quickly because you don't want the dough to get soft. You want the dough to stay pretty firm otherwise the cookies will spread too much during baking.

Step 6

Bake cookies for 15 to 20 minutes, until they turn a light golden brown. Let cookies cool.