In a large mixing bowl or bowl of a stand mixer, mix butter and granulated sugar on high speed until well combined, about 30 seconds.

Add all purpose flour and kosher salt, and mix on low speed until mixture resembles coarse breadcrumbs.

With your hands, work in the apricots and rosemary, kneading gently until a loose dough forms.

Shape dough into a 7-inch disc. Wrap in clingfilm/plastic wrap and refrigerate, at least 1 hour or until firm.

While dough chills, make the lemon-rosemary sugar by combining all ingredients in a food processor or coffee grinder and pulsing until well combined.

Preheat oven to 375° F (190° C ). Line a half-sheet rimmed baking tray with parchment or a silicone baking mat.

With a rolling pin, roll chilled dough to about 1/4-inch thickness. Use a metal cutter to cut into shapes, or cut squares or rectangles with a sharp chef’s knife.

Re-roll scraps and cut remaining biscuits.

With a flat metal spatula, transfer to prepared tray. Sprinkle generously with lemon-rosemary sugar.

Freeze tray for 10 minutes, or, refrigerate for 30 minutes if your tray doesn’t fit in the freezer.

Bake in preheated oven until very lightly golden around the edges, about 11-13 minutes, or until very lightly golden brown. Transfer to a wire rack to cool completely.

Store apricot and rosemary shortbread in an airtight container at room temperature for up to 5 days.