1-Gathering and Mixing Ingredients: Begin by creaming together 1 cup unsalted butter and 1 cup brown sugar until smooth and fluffy, which takes just a few minutes with a mixer. Add in 2 lightly beaten egg yolks, the zest of 1 lemon, and 2 tablespoons fresh lemon juice, then beat until everything blends seamlessly. This step builds the base flavor, highlighting the lemon’s brightness.

2-Forming the Dough: Next, sprinkle in 1/2 teaspoon salt, 1 tablespoon chopped fresh rosemary, and 2 cups all-purpose flour, then beat on low speed until the dough forms without any streaks. Shape the dough into a ball, wrap it in plastic, and flatten it into a rough 1/2-inch thick rectangle. Refrigerate for at least 2 hours or up to 48 hours to let the flavors meld and the dough firm up.

3-Baking the Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup. Lightly flour your rolling surface and roll the chilled dough to about 1/4 inch thickness. Use a cookie cutter or small glass to cut circles, then roll the edges in 1/2 cup coarse sparkling sugar for that extra sparkle. Place the cookies 1 inch apart on the baking sheets, re-rolling scraps as needed. Bake for 8-10 minutes until the edges turn lightly golden and the centers set firmly. Each cookie ends up with roughly 130 calories, 17 grams of carbohydrates, 7 grams of fat, and 1 gram of protein, making them a balanced treat.