• Make sure your ingredients are at room temperature.
• Fit the paddle attachment to your mixer.
• Cream butter and sugar together on medium speed until the mixture is very creamy and light. This takes about 2 - 3 minutes.
• Scrape sides of bowl as needed so that all the butter is creamed with the sugar.
• Reduce speed to low and add flour and chopped macadamia nuts, mixing until a soft dough forms. The dough will be sticky and soft.
• Spoon the dough between two sheets of parchment paper and roll out into a large rectangle that is ¼ inch thick.
• Use your hands to even up the sides of the rectangle.
• Refrigerate the dough for at least 2 hours. The dough is ready when the dough feels firm to the touch and you can peel off the top layer of parchment paper without anything sticking to it.
• Preheat the oven to 325°F.
• Line two large baking sheets with parchment paper.
• Cut dough into 2x2-inch squares. Make sure it stays cold. If it begins to get sticky pop it in the freezer for a few minutes.
• Use a thin spatula to lift the cookie dough off the parchment paper and place onto your prepared baking sheets about 1 inch apart.
• Re-roll remaining dough and cut into squares.
• Work quickly so the dough doesn't get soft. If it does start to soften pop it back in the freezer for a few minutes.
• Bake cookies for 15 to 20 minutes, until they turn a light golden brown.
• Let cool.

White chocolate glaze

• Melt the white chocolate with 1 tablespoon of coconut oil in the microwave, stirring every 15 seconds until melted.
• Dip the cooled cookie diagonally into the white chocolate so that you have a triangle of white chocolate and a triangle of plain cookie.
• Decorate with holiday sprinkles.