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1. In a medium mixing bowl stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in macadamia nuts. Form mixture into a ball and knead until smooth.
2. Pat or roll dough on a lightly floured surface into an 11-1/4x6-inch rectangle. Using a crinkle cutter, if desired, cut into 3x3/4-inch or 2-1/4x3/4-inch strips. Place strips about 1 inch apart on an ungreased cookie sheet.
3. Bake in a 325 degree F oven about 10 minutes or until bottoms just start to brown. Transfer to wire racks to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
4. To serve, sift powdered sugar lightly over cookies. Serve cookies alongside lemon curd for dipping, if desired.