Preheat your oven to 350°

In the bowl of a mixer beat butter until it's light in color and fluffy.

Add in powdered sugar, vanilla, lemon, and rosemary, and mix completely.

Add in the flour, scraping down the sides and bottom of the bowl.

Mix on medium speed then on high until the cookie dough pulls away from the sides of the bowl.

Roll cookie dough into a ball, so the dough is smooth.

If the dough is moist or sticky flour your hands and tap the flour around the dough.

Roll out the cookie dough in between parchment paper, wax paper, or plastic wrap to avoid adding additional flour and drying out the cookies.

With a rolling pin, roll out cookie dough to ¼” thick. I use two 1/4" wood dowels to make sure all the cookies are the same thickness.

Cut cookies out with a cookie cutter, I used a 2” scalloped circle, with a large piping tip to cut the inner circle.

Place cookies on a parchment-lined baking sheet.

Place the baking sheet in the refrigerator for 10 minutes, and allow the dough to be completely cold.

Then remove the baking sheet from the refrigerator and bake the cookies for 15 minutes. The cookies should be fairly pale, and lightly golden on the bottoms and edges.

Do not over-bake or brown shortbread, it will become dry and crumbly.

Allow cookies to cool completely.

Once cookies have completely cooled, prepare icing, by mixing the powdered sugar with the warm water and lemon juice until the icing is smooth. (add more sugar f needed for desired consistency)

Drizzle the icing over the cookies, or dip the tops of the cookies into a dish with icing and allow the excess to run off.

Add pieces of rosemary for decoration before the icing sets up.

Place cookies on a cooling rack until the icing dries completely.