Start by creaming the butte, sugar, salt and vanilla together with a hand or stand mixer. This will only take about 1 minute.
Once the butter is creamed, scrape the sides and add in the all purpose flour, whole wheat flour and hemp hearts. Mix just until incorporated.
Lay a plastic wrap piece flat on the counter top and scrape the sables dough down on it. Roll it into a 6 inch log and refrigerate for an hour.
10 minutes before pulling the cookie log out of the fridge, preheat the oven to 350F and line a baking sheet with parchment paper. Place one of the oven wracks in the top 1/3 of the oven and the second one in lower third of the oven.
Pull out the cookie dough from the oven and and slice 1/4-inch cookies using a sharp knife. Place them on the parchment lined cookie sheet making sure to leave at least 1.5 inch between each cookie. Bake the cookies on the top wrack for 7 minutes, lower the baking sheet to the bottom third of the oven and bake for another 7 minutes.
Pull out the cookies and let them cool on the baking sheet for 10 minutes and then. move them to a cool wrack. Enjoy these cookies after they cooled down.