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.