Beat the butter until smooth and add in the powdered sugar and vanilla. Gradually add flour then mix in the 1 cup of chopped macadamia nuts.

Transfer the batter to a sheet of parchment paper. Lay a second sheet over top and roll to 1/4 inch thickness. Try to shape into a rectangle as much as possible. Place it onto a cookie sheet and refrigerate for 2 hours.

Preheat oven to 300°F and remove dough from refrigerator.

Slice the cookie batter into 1x2 inch rectangles. Transfer to a cookie sheet lined with parchment and back for 20 minutes. The edges should be slightly browned but the middle may still be soft.

Cool the cookies completely.

If you are making a crust, set aside at least 2/3 of the finished cookies. Set aside some of the "prettier" cookies for dipping.

Melt your chocolate and dip the cookies or spoon the chocolate over the cookie. Gently remove any excess chocolate, lay it out on a sheet of parchment and sprinkle some finely chopped mac nuts on.

Place into the fridge to set the chocolate and then serve.