In a large mixing bowl, cream together the butter, sugar, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the flour, Zorro Roasted and Lightly Salted Pecans, salt, and cinnamon. Beat until combined, and the dough begins to form a ball. If the dough is crumbly, add 1-2 tablespoons milk until the dough comes together.
Roll out the dough between 2 sheets of lightly floured parchment to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using a 3 inch circle cookie cutter. Using a 1 inch circle cookie cutter, cut out the center of each cookie. Carefully transfer the cookies to a parchment-lined baking sheet. Cover the baking sheet with plastic wrap and place in the freezer. Freeze until firm, about 10-20 minutes.
Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 12-14 minutes or until just lightly golden. Cool on the baking sheet 5 minutes and then transfer to a wire cooling rack to cool completely.
To make the glaze. In a medium bowl, beat together the powdered sugar, vanilla, and water until smooth and drizzly. If needed, thin the glaze by adding more water, 1 tablespoon at a time, until drizzly.
Line a baking sheet with parchment paper. Gently run rosemary sprigs under a little water to dampen and place onto the prepared baking sheet. Sprinkle the rosemary with granulated sugar on all sides, making sure the rosemary is thoroughly coated in sugar. Allow to dry on the baking sheet for 1 hour.
Dip the tops of cookies into the glaze, letting the excess drip off. Transfer to a wire rack and decorate with the candied rosemary and holiday candies.