Cookies
2 (10 ounce) packaged raspberry-flavored
    semisweet chocolate chips, divided
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt.
1 cup coarsely chopped macadamia nuts

Icing
1 cup sifted confectioners' sugar
3 tablespoons raspberry-flavored liqueur
Burgundy paste food coloring

Preheat oven to 375 degrees F.

For cookies, place 1 package of chocolate chips in a small microwave-safe bowl. Microwave on medium-high power 1 minute; stir. Microwave 1 minute longer; stir until melted.

In a large bowl, cream butter and sugars until fluffy. Add eggs and vanilla; beat until smooth. Stir in melted chocolate.

In a medium bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in remaining package of chocolate chips and macadamia nuts. Drop tablespoonfuls of dough 2 inches apart onto an undressed baking sheet. Bake 7 to 9 minutes or until bottoms rare lightly browned. Transfer cookies to a wire rack with wax paper underneath to cool.

For icing, combine confectioners' sugar and liqueur in a small bowl; stir until smooth. Tint burgundy. Spoon icing into a pastry bag fitted with a small round tip. Pipe icing onto cookies. Allow icing to harden. Store in an airtight container.

Yield: about 7 dozen cookies.