Macadamia Nut Cookies

1 C. unsalted macadamia nuts 1/2 C. unsalted butter 6 Tbs. sugar 1 Tbs. light rum 1 tsp. vanilla 1 1/3 C. all-purpose flour Confectioners' sugar extra flour for dusting work surface

Heat oven to 350�. Spread the nuts on a baking sheet and bake until golden, about 5 to 7 minutes. Cool, then transfer to a foodprocessor and chop to a fine powder. Using an electric mixer, cream butter until light and fluffy. Beat in the sugar, salt, rum and vanilla. Stir in the flour and nuts until the dough holds together. Form dough into two flat disks, wrap in plastic, and chill at least 30 minutes (longer is better). On a well-floured surface, roll one disk into a 10-inch circle about 1/4 inch thick. (The dough is fragile, but can easily be patched or re-rolled.) Cut out shapes with 1 1/2 to 2-inch cookie cutters. Transfer them to a cookie sheet, using a thin spatula, and chill. Meanwhile, repeat with the remaining dough. Re-roll the scraps to make as many cookies as possible. When the cookies are well-chilled, bake at 350� for 15 to 20 minutes, or until lightly browned. Cool on wire racks and sprinkle with confectioners' sugar, or drizzle with chocolate. Makes 30 to 35 cookies.

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