Cream Macadamia Nut Cookies
Preheat oven to 350 degrees F.
Combine brown sugar and butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low. Ad half-and-half, 1/4 cup liqueur and rum extract; beat until well mixed (1 to 2 minutes). Add flour, baking soda and salt; continue beating until well mixed (1 to 2 minutes). Stir in nuts by hand.
Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet 2 inches apart. Bake for 10 to 12 minutes or until lightly browned. Remove and cool completely on wire racks.
Stir together powdered sugar and 2 tablespoons liqueur in a small bowl until smooth. Drizzle over cooled cookies. Let stand until glaze is completely set.