In a large mixing bowl or bowl of a stand mixer, add butter and sugar and mix on high speed until fluffy and well combined.

Add flour and kosher salt, and mix on low until the mixture resembles coarse breadcrumbs.

Use your hands to work in the apricots and rosemary, and continue kneading gently until a loose dough forms. Wrap dough in clingfilm/plastic wrap and chill until firm.

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

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

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. 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 10-12 minutes. Transfer cookies to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days.