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1
Sift flour, baking powder, and salt into a bowl; set aside.
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2
In the bowl of an electric mixer, using paddle attachment, beat the butter on medium speed until creamy, about 30 seconds.
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3
Add in sugar and beat until blended; about 1 minute.
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4
Add in egg yolks, vanilla extract, lemon zest, and rosemary; beat until blended.
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5
Scrape down the sides of the bowl and beat another 30 seconds.
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6
Decrease speed to low and add the dry ingredients, mixing just until a smooth dough forms.
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7
Scrape the dough out onto a work surface and divide it in half.
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8
Shape each piece into an 11-inch log about 1 1/4 inches in diameter.
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9
Wrap each log in plastic wrap and refrigerate for at least 1 hour, until firm.
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10
Position oven rack in center of oven; preheat oven to 350.
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11
Make glaze: in the bowl of an electric mixer, using the paddle attachment, beat the powdered sugar, butter, heavy cream, lemon zest, and salt on medium speed just until combined, about 30 seconds.
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12
Cover the surface of the glaze with plastic wrap and set aside at room temperature until ready to use.
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13
When ready to bakeunwrap one of the logs; slice the log into 1/4 inch thick rounds, cutting only enough cookies to fit on one baking sheet, and arranging them about 1 inch apart on an ungreased cookie sheet.
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14
Refrigerate remaining dough until the cookies have baked.
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15
Bake 9-11 minutes, until the edges of the cookies just start to turn golden.
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16
Transfer cookies to a wire rack and let them cool for just 2-3 minutes (cookies should be glazed while they are still warm).
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17
Using a small offset spatula, spread a thin layer of the glaze onto each warm cookie.
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18
Transfer the cookies to a wire rack and cool completely.
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19
Repeat the cutting, baking, and glazing process with the remaining dough.
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20
*Glazed Blueberry-Lemon Butter Cookiessubstitute 1/2 cup dried blueberries for the rosemary.
