1 1/4 cups all purpose flour
1/4 tsp. cream of tartar (or Bakewell Cream)
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar
1/3 cup butter (or shortening)
1 egg
1 tsp. milk or cream
1 tsp. vanilla or 1 tbsp. coconut or amaretto liqueur
1/2 cup Macadamia nuts, chopped
dipping chocolate or confectioners' icing

Preheat oven to 375°F. Line baking sheets with parchment paper or silicone baking sheets.

In a bowl, sift together flour, cream of tartar, baking soda and salt. Transfer mixture to a sheet of wax or parchment paper.

In bowl of mixer, beat butter or shortening until light, gradually adding sugar. Beat for 1 minute.

With mixer on lowest speed, gradually add flour mixture (use wax paper as a funnel). Stop mixer as soon as flour is incorporated; do not overmix.

Stir in chopped nuts. Shape into 1 inch balls. Arrange on sheets of parchment paper. Press down lightly with the bottom of a glass.

Bake in preheated oven for 10-12 minutes or until lightly golden on edges.

Cool on wire rack for 10 minutes, then dip each cookie in Baker's Dipping Chocolate (or any tempered dipping chocolate). Cookies may be dipped in confectioners' icing instead of chocolate, then sprinkled with multicolored sprinkles.

Yield: About 24 cookies, depending upon size.