Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed 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. Do not overmix.
Fold in the chopped macadamia nuts evenly using a spatula.
Turn the dough out onto a lightly floured surface and shape it into a 12-inch log. Wrap the log in plastic wrap and chill in the refrigerator for 30 minutes.
Remove the dough log from the refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
Place the cookie slices about 1 inch apart on the prepared baking sheets.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.