This recipe should yield about 30 big cookies (2 1/2" or so) that store beautifully in a tin.

4	C	All purpose flour
1/2	tsp	Baking powder
1/2	tsp	Salt
1	lb	Butter
1	C	Confectioners sugar
12	oz bag	Semi sweet chocolate chips
1	C	Macadamia nuts, chopped

• Sift dry ingredients together and set aside.
• Cream butter until fluffy, add sugar and combine well. Mix in dry ingredients just until incorporated. Stir in chocolate chips and nuts.
• Refrigerate dough until slightly firmed then roll out to 1/2" thickness. Cut with cookie cutter. Place on ungreased cookie sheets and bake at 375 degrees till edges are light golden brown, approximately 12-15 minutes.