Macadamia Chocolate Chip Shortbread Cookies

 These are the absolute best shortbread cookies I've ever had! 

1/2 cup unsalted butter, softened
1/3 cup cane sugar (also called turbinado or sugar in the raw)
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/3 cup macadamia nuts, finely crushed
1/2 cup mini chocolate chips

Line cookie sheets with baking mats or parchment paper.
Make sure you've crushed your macadamia nuts very small. Use a food processor to make it easier.
Mix butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer.
Add vanilla, flour, and salt and mix until combined.
Mix in finely crushed nuts and chocolate chips and stir combined.
Scoop 1 tablespoon balls of cookie dough onto prepared baking sheets.
These don’t spread much so you can place them closer together than a normal cookie.
Press dough balls down slightly with the palm of your hand.
Chill cookies on cookie sheets for 15 minutes.
Preheat oven to 350°F. 
Bake chilled cookies for about 12 minutes, until they start to get golden around the edges.
Let cool completely before removing from cookie sheets.
Cookies are crumbly and buttery.
​Store in an airtight container for up to 3 days or freeze for up to 1 month.