Title: Mary bergin's macadamia nut butter cookies
 Categories: Cookies, Desserts, Baker
      Yield: 3 Servings
 
      1 c  (2 sticks) butter, softened
    1/4 c  Granulated sugar
      3 tb Honey
      1    Egg yolk
    1/2 ts Vanilla extract
  1 3/4 c  All-purpose flour, sifted
    1/2 c  Roasted coarsely chopped
           Macadamia nuts
 
  In large mixer bowl, beat butter and sugar on medium speed until
  light and fluffy.  Beat in honey, egg yolk and vanilla.  Stir in
  flour and nuts. Form dough into a log about 12-inches long and 1
  1/2-inches wide. Wrap in plastic wrap and refrigerate 2 to 3 hours or
  until firm.
  
  Heat oven to 350 degrees.  Line cookie sheet with parchment paper.
  Slice cookie dough into 1/4-inch slices.  Place 1-inch apart on
  cookie sheet. Bake until cookies feel firm to the touch and edges are
  golden, 8 to 10 minutes.  Cool on cookie sheet 2 minutes. Remove
  cookies to cooling rack. Store cookies in airtight container.
  
  Serving Size:  1 cookie
  
  Nutritional Information per serving Calories 80 Total Fat 6 g Total
  Carbohydrates       7 g Protein 1 g Vitamin A 29 %DV Calcium 4 mg