1.     Combine granulated sugar, lemon zest, rosemary, and salt in the bowl of a food processor. Pulse 5-6 times. 

2.     Add the egg yolk; pulse again several times. 

3.     Add the flour and confectioner’s sugar; pulse again to mix.

4.     Remove the lid and scatter the cold butter pieces over the dry ingredients. Pule until the dough forms large clumps that start gathering together. Stop pulsing before the dough form a ball around the blade.

5.     Turn the dough onto a lightly floured work surface. Divide it in half.

6.     Gently squeeze and knead the dough several times to even out the consistency. 

7.     Dust a long piece of waxed paper with 3-4 tablespoons of granulated sugar. 

8.     (Using your palms) Roll one half of the dough onto the granulated sugar until it forms a 1 ¾”-2” log.

9.     Repeat for the other half of the dough.

10.  Slip dough logs into gallon food storage bags or wrap tightly and store in the refrigerator over night.

11.  Preheat oven to 350* Line a baking sheet with parchment paper.

12.  Unwrap dough, and using a serated knife, cut the dough into rounds and place on baking sheet.

(a good tip is to keep unused dough refrigerated until ready to be baked- also don’t put cold dough on warm baking sheet or they will start to melt before they bake).

13.  Bake the cookies for 15-17 minutes or until the edges are golden and the surface is barely starting to brown. Leave on baking sheet for two more minutes then transfer to a rack to cool. 

These do not need anything, but I added a quick lemon glaze, whisking lemon juice and extract into powdered sugar until I got the desired consistency. It just added the extra lemon kick I was looking for!