Macadamia Moons

1. Preheat oven to 350 degrees F. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, the 3/4 teaspoon ginger, and the vanilla. Beat until combined, scraping side of bowl occasionally. Add flour and the 1 cup macadamia nuts, beating on low speed until combined.

2. Shape dough into 1-inch balls. To shape moons, roll each ball into a short log with tapered ends. Curve slightly into a crescent shape and place 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 11 minutes or until set, but not browned. Transfer cookies to a wire rack; let cool.

3. For glaze: In a small heavy saucepan, heat the 1/4 cup butter over medium heat until melted. Cook, stirring constantly, for 6 to 9 minutes or until butter bubbles, turns golden brown, and becomes very fragrant. Cool slightly.

4. In a small bowl, combine browned butter, powdered sugar, and the 1/4 teaspoon ginger. Stir in enough of the milk to make a glaze of spreading consistency.

5. Spread glaze over cooled cookies. Sprinkle immediately with the 1/2 cup macadamia nuts and, if desired, grated nutmeg. Makes about 48 cookies.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.