3 sticks unsalted butter (113g each), at room temperature
2/3 cup white sugar
1 tablespoon chopped fresh rosemary
1 tablespoon grated lemon zest
2 3/4 cups all-purpose flour
1/4 teaspoon salt
natural turbinado sugar crystals for decoration (optional)
Blend together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour, salt, rosemary and lemon zest until well mixed. The dough will be soft so cover it and refrigerate for about 1 hour.
Preheat the oven to 375'F. Dust the rolling pin and rolling surface with some flour and gently roll the dough out to 1/4 inch thickness. Cut out your cookies with a cookie cutter and place them 1" apart on cookie sheets lined with parchment paper. Sprinkle the turbinado sugar over the tops, if you would like or bake them as is.