1/2 c. butter
3/4 c. sugar
2 eggs
1 tsp. vanilla extract
2 tbsp. Amaretto
2 c. plus 2 tbsp. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 c. Macadamia nuts
2/3 c. white chocolate chips

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla and liqueur. In a bowl, combine the flour, baking powder and salt. Add to the creamed mixture, mixing until blended. Fold in nuts and chocolate chips. Divide dough in half. On a greased and floured baking sheet, pat out into two logs (put some flour in a dish to put on your hands, because the dough is sticky). Form about 1/2-inch high, 1 1/2-inches wide and 14-inches long, spacing them at least 2-inches apart. I use parchment paper instead of greasing and flouring a pan, as it is much easier to transfer them onto a cooling rack.

Bake in the middle of a preheated 325°F oven for 25 minutes or until lightly browned. Transfer from baking sheet to a rack. Let cool for 5 minutes. Place on cutting board. With a serrated knife, slice diagonally on a 45°F angle about 1/2-inch thick. Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly. Let cool on a rack. If you like the frosting on them, when they are completely cooled, melt some white chocolate squares or white chocolate chips in a double boiler or in the microwave and spread on the cookies. The chocolate can burn easily in the microwave, so melt it slowly on a low setting, stirring frequently, until completely melted. This makes 3 1/2 to 4 dozen.