Preheat oven to 350.

Beat the butter and sugar until well blended.

Add in the flour, rosemary, orange, and salt, and continue to mix until it resembles coarse crumbs.

Use your hands to finish forming the dough into a ball.

Flatten and place the dough between two large sheets of parchment paper and roll it to about ¼″ thick.

Refrigerate the dough for at least 10 minutes or up to an hour.

Use a cookie cutter of choice (I don’t recommend anything too crazy since the dough is still a bit crumby, a circle or square would be best) to cut out cookies and transfer to a parchment lined baking sheet. Re-roll the scraps until you’ve used it up.

Bake for 10-12 minutes, do not let the cookies brown.