1. Prepare the Aromatics: Combine the minced rosemary with the granulated sugar and rub thoroughly with your fingers.

2. Cream the Fats: In a stand mixer, cream the softened butter. Gradually add the rosemary sugar mixture and salt.

3. Incorporate the Dry: Slowly add the flour, mixing only until the dough just comes together into a shaggy mass.

4. Form and Chill: Shape the dough into two long, tight logs (1.5 inches in diameter). Wrap tightly and chill for a minimum of four hours, or overnight.

5. Slice and Prepare: Preheat your oven to three hundred fifty Fahrenheit. If using, roll the chilled logs in the optional sugar mixture.

6. Cut the Rounds: Use a sharp knife to slice the logs into rounds approximately one-quarter inch thick. Place them on a parchment-lined baking sheet.

7. Bake to Perfection: Bake for twelve to fifteen minutes, rotating the sheet halfway through, until the edges are just beginning to turn a pale golden color.

8. Cool Completely: Remove the tray and allow the cookies to rest on the sheet for five minutes before transferring them to a wire rack to cool completely.