Cream the butter and sugar in a mixing bowl (mix together until creamy.)
Add flour 1 cup at a time until all of the flour is well incorporated with the butter and sugar. TIP: hang a kitchen towel over the bowl to catch the flour spitting out so it doesn't get on your counter tops and floor.
Mix in white chocolate, cranberries and macadamia nuts. The dough will be very thick as shown.
Form 1 1/2 inch balls (flatten them if you wish) and place them on cookies sheets. NOTE: These cookies do not expand so you can place them about one inch apart.
Bake for 10 minutes (for moist center) or until you see the edges turning brown. Cook 12 minutes if you like a harder shortbread cookie.
Let cool on cookie racks and store in air tight containers.
NOTE: Nutrition label is an estimate and may vary.
The cookie dough doesn't spread out so you maximize your cookie sheet space and saves time.
You don't have to chill the dough before baking it but, if you have time, it is easier to handle.
You can make them a little moist in the middle (10 min) or bake them longer for a crispier short bread (11-12 min)
They store well for days.
You can freeze the dough and bake another day.
You can freeze the baked and cooled cookies to serve at Christmas.