Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
Fold in the toasted and chopped macadamia nuts evenly through the dough.
Turn the dough out onto a lightly floured surface and gently knead to bring it together.
Roll the dough into a log about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up.
Remove the dough log from the refrigerator and slice into 1/4-inch thick rounds.
Place the cookie slices on the prepared baking sheet about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.