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In a medium bowl, whisk together the flour and salt.
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Place the macadamia nuts in a food processor. Pulse them until they are in small pieces with the texture of coarse sand.
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In a large bowl, beat the butter and sugar until creamy.
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Add the egg yolks and beat the mixture until combined.
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Add the flour mixture and the macadamia nuts. Mix until incorporated.
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Divide the dough in half.
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Stir the mini chocolate chips or chopped chocolate into one half of the dough.
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Transfer each dough half to a piece of plastic wrap. Shape into a rectangle and chill in the refrigerator for 30 minutes.
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Preheat the oven to 350 F. Line two baking sheets with parchment paper.
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Place one half of the dough between two sheets of parchment paper and roll out to 1/4 inch thickness.
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Use the cookie cutters to cut out shapes and place on the prepared baking sheets.
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Repeat with the second half of the dough.
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Bake for 7-10 minutes or until the edges are lightly golden brown.
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Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.