Rosemary-Walnut Shortbread Cookies

1 1/4 cups all purpose flour

1/2 cup finely ground walnuts

1 1/2 teaspoons finely chopped fresh rosemary

1/2 teaspoon salt

1/2 cup (one stick) butter (unsalted) softened

1/4 cup packed dark-brown sugar

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

raw sugar for decorating

Directions:

1. Preheat oven to 300˚. Whisk flour, nuts, rosemary and salt in a large bowl.

2. Put butters and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on Medium speed until lightened about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.

3. Turn out dough onto parchment paper, and put into a round. Place parchment paper on top; roll into a 12-inch round 1/4 inch thick. Transfer to a baking sheet, refrigerate until firm, about 30 minutes.

4. Cut out cookies using various sizes of heart-shape cutters; transfer to parchment-lined baking sheets. Roll scraps; cut out. Gently press raw sugar into edges of cookies.

5. Bake until just golden - 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.