Cream the Stork, sugar and Nielsen-Massey Vanilla Extract together. When light and fluffy, gradually add the eggs and beat until a batter is formed
Add the flour, baking powder, salt and cinnamon and mix until smooth. Stir in the macadamia nuts. Wrap the dough in Clingfilm and chill for 2 hours in the refrigerator (or 1 hour in the freezer).
Preheat the oven to 180°C/350°F/Gas 4. Lightly oil a baking sheet. Shape the dough into 1-inch balls and place, so they are well spaced out on the baking sheet. Bake for 15-18 minutes or until golden brown.