Preheat oven to 325 Deg. F. Place macadamia nuts on a small sheet pan and toast for 6-8 minutes, rolling around every few minutes being very careful not to burn. Let cool.

In a food processor or small blender, pulse together the macadamia nuts with two tablespoons of the sugar and 4 tablespoons of the flour. This makes sure the nuts get processed into a flour and not into macadamia butter. Add this mixture to the rest of the flour and mix together with a whisk.

In a stand mixer or large bowl with a hand mixer, cream together the butter, remaining sugar, salt, and vanilla until well combined. Scrape down the sides of a bowl with a spatula.

Add in the egg yolks one at a time, mixing well between each and scraping down the sides of the bowl between each as well.

Add in the lime juice and mix well again then add in the flour macadamia mixture and mix until no more flour streaks remain. Do not over mix. If needed to can knead together the dough by hand to get all the flour combined.

Divide the dough into two discs, wrap with plastic wrap then chill until firm - 4 hours to overnight.

While the dough is chilling, make the hibiscus syrup for the glaze

Combine the water and sugar and bright to a boil - either in a small saucepan or microwave in a glass bowl. Stir until the sugar is dissolved. Once boiling, add in the hibiscus flowers, lower heat, and let simmer for a few minutes then turn off the heat and let the flowers steep for 10-15 minutes. Strain into a glass bowl, pressing agains the flowers to get out all of the syrup, then add in the vanilla extract. Chill completely before using.

When ready to bake the cookies heat oven to 350 Degrees F ( 180C) and set out baking sheets with parchment paper. Let the cookie dough discs thaw slightly at room temperature, so the dough can be rolled out.

Roll out each dough disc at a time between two sheets of wax paper to ¼ inch thick (8mm).

Cut out your shapes, then place on a baking sheet and place in the freezer to firm the cookies back up. You can either carefully place the cut outs on the baking sheet or slide the whole rolled out dough with the shapes still on the wax paper onto the sheet then pop out the cut outs once frozen. Whichever works best to maintain the cut out shapes.

I usually use one baking sheet just for the freezing and the others for baking.

Once frozen, pop the cut out cookies out if you haven’t done so already, and place on a prepared baking sheet a few inches apart. Bake from frozen for 12 minutes until the tops are dry and they have only puffed slightly but not spread. The edges might turn a little golden but don’t need to be in order to be done.

Let cool completely on a wire rack after cooling on the tray for a few minutes.

Once all the cookies are baked and completely cool, make the icing

In a shallow, small bowl whisk together the syrup with the powdered sugar, adding the syrup a little at a time until you get the consistency you need for dipping - not too thick and not too thin either.

Keep in an airtight container or resealable bag up to a week at room temperature, up to three months in the freezer.