Macadamia nut madness

This is a smaller batch of cookies than the regular cookie recipe usually yields. You should end up with about 12-16 cookies, just the right amount for you and your honey! Recipe is from the Chicago Sun-Times.

• Ready In: 40 mins
• Yields: 12-16 cookies

Ingredients

• 1  cup unsalted butter
• 1⁄3 cup light brown sugar, packed
• 1⁄2 cup confectioners' sugar
• 1 3⁄4 cups flour, plus
• 2  tablespoons flour
• 1⁄4 teaspoon baking powder
• 1⁄8 teaspoon salt
• 3⁄4 cup  roasted  salted macadamia nut, halves (do not use unsalted macadamia nuts)
• 3⁄4 cup bittersweet chocolate, chunks

• Chocolate glaze

• 3  ounces  semisweet chocolate
• 1  tablespoon unsalted butter
• 1  tablespoon  whipping cream
• 1  pinch salt

Directions

1. Preheat oven to 300°.
2. Combine butter, brown sugar and confectioners' sugar in bowl of electric mixer; beat at high speed until light and creamy Stir together flour, baking powder and salt; add the flour mixture by the quarter cup, beating after each addition; remove bowl from the mixer; stir in nuts and chocolate chunks by hand.
3. Scoop batter out by heaping tablespoons and arrange 2 inches apart on an ungreased cookie sheet; press down to flatten to an even 1/2-inch thickness.
4. Bake for 20 minutes or until cookies are light golden brown; remove to wire rack to cool completely then place a sheet of waxed paper under the rack.
5. Prepare chocolate glaze by combining chocolate, butter, cream and salt in a small, heavy-bottomed pot; place over very low heat and stir constantly until the chocolate melts; remove from heat.
6. If chocolate firms up before use, briefly place over low heat.
7. Dip a fork into the glaze and generously drizzle over the cookies; let stand at room temperature until set, about 1 hour.