1-First, cream the butter and brown sugar until smooth and fluffy using an electric mixer.

2-Next, add the egg yolks, lemon zest, and lemon juice, then beat until smooth.

3-Sprinkle the salt, rosemary, and flour over the mixture, then beat slowly until a dough forms with no flour streaks.

4-Shape the dough into a ball, wrap it in plastic wrap, pat into a rough 1/2 inch thick rectangle, and refrigerate for 2 to 48 hours.

5-Preheat the oven to 350°F (175°C), line baking sheets with parchment paper, and place the coarse sugar in a bowl.

6-Lightly flour a countertop and roll the dough to 1/4 inch thickness, then cut into circles using a cookie cutter or small glass.

7-Roll the edges of each cookie in the coarse sugar and place them on the parchment-lined baking sheets spaced 1 inch apart. Re-roll scraps and cut until all dough is used.

8-Bake for 8 to 10 minutes until edges are lightly golden and centers are set.