Holiday Hawaiian Shortbread Cookies

0 Make sure your ingredients are at room temperature.
1 Fit the paddle attachment to your mixer.
2 Cream butter and sugar together on medium speed until the mixture is very creamy and light. This takes about 2 - 3 minutes.
3 Scrape sides of bowl as needed so that all the butter is creamed with the sugar.
4 Reduce speed to low and add flour and chopped macadamia nuts, mixing until a soft dough forms. The dough will be sticky and soft.
5 Spoon the dough between two sheets of parchment paper and roll out into a large rectangle that is ¼ inch thick.
6 Use your hands to even up the sides of the rectangle.
7 Refrigerate the dough for at least 2 hours. The dough is ready when the dough feels firm to the touch and you can peel off the top layer of parchment paper without anything sticking to it.
8 Preheat the oven to 325°F.
9 Line two large baking sheets with parchment paper.
10 Cut dough into 2x2-inch squares. Make sure it stays cold. If it begins to get sticky pop it in the freezer for a few minutes.
11 Use a thin spatula to lift the cookie dough off the parchment paper and place onto your prepared baking sheets about 1 inch apart.
12 Re-roll remaining dough and cut into squares.
13 Work quickly so the dough doesn't get soft. If it does start to soften pop it back in the freezer for a few minutes.
14 Bake cookies for 15 to 20 minutes, until they turn a light golden brown.
15 Let cool.
White chocolate glaze
17 Melt the white chocolate with 1 tablespoon of coconut oil in the microwave, stirring every 15 seconds until melted.
18 Dip the cooled cookie diagonally into the white chocolate so that you have a triangle of white chocolate and a triangle of plain cookie.
19 Decorate with holiday sprinkles.