Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
Add the salt and vanilla extract to the butter mixture and mix until combined.
Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until the dough comes together and no flour is visible.
Fold in the chopped macadamia nuts evenly into the dough using a spatula.
Turn the dough out onto a lightly floured surface and gently knead it just until smooth.
Roll the dough out to about 1/4 inch (6 mm) thickness.
Using a 2-inch round cookie cutter, cut out cookies and place them about 1 inch apart on the prepared baking sheets.
Gather the scraps, re-roll, and cut out additional cookies until all dough is used.
Bake the cookies in the preheated oven for 22 to 25 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.