Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream softened unsalted butter and granulated sugar together until pale and fluffy, about 3-4 minutes.

Gently fold in the finely chopped fresh rosemary and optional lemon zest into the butter-sugar mixture.

In a separate bowl, whisk together the all-purpose flour and a pinch of salt, then mix this flour mixture into the creamed butter until no dry flour remains.

Turn the dough out onto a lightly floured surface, knead a couple of times, then roll out to approximately 1/4 inch thick.

Cut the rolled dough into desired shapes and transfer them to the prepared baking sheet. Chill the cookies in the refrigerator for at least 30 minutes.

Bake the cookies for 12-15 minutes, until the edges are lightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.