Ingredients:

2 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

¾ cup granulated sugar

Zest and juice of 2 lemons

1 teaspoon chopped fresh rosemary (or other herb of your choice)

1 cup (2 sticks) unsalted butter, at room temperature

1 egg, at room temperature

½ teaspoon pure vanilla extract

Method:

Preheat the oven to 325°. Line two rimmed baking sheets with parchment paper or silicone baking mats.

In a medium bowl, combine the flour, baking powder, and salt.

In a small bowl, combine the sugar, lemon zest, and rosemary. Use your fingers to rub the zest and rosemary into the sugar - this will help to release the oils into the sugar.

In a medium bowl using an electric mixer, cream the butter and the sugar until fluffy. Add the lemon juice, egg, and vanilla, and mix until combined. Add the flour mixture in two additions, mixing until just combined.

Scoop the dough into 1-ounce balls and arrange on the baking sheets, leaving 1 inch of space between each cookie. Bake for 8-9 minutes until set - the tops will still be pale in color. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will keep in an airtight container at room temperature for 5 days.