White Chocolate Macadamia Cookies -- Nut Butter Version

I know I’ve already posted white chocolate chip and macadamia cookies on this blog -- and posted them fairly recently at that.  Variations are good, right?  And I think this recipe is a slight improvement on the original, though it remains highly recommended if you don't have easy access to the almond butter the depicted version demands.

This particular batch of cookies was earmarked for the husband of a friend who graduated from nursing school. The challenge inherent in this baking task is that these friends live on the west coast, whereas I hang out on the eastern seaboard. I find that cookies that incorporate nut butter tend to stay soft and fresh-tasting longer than ones made with an all-butter base. Since these had to get to California, I thought it best to take advantage of all the tricks in my cookie repertoire to assure long shelf life.