Glazed Olive Oil Cookies with Sugared Rosemary

PREPARATION

1. Whisk the flour, baking soda and salt together in a medium mixing bowl.
2. Beat butter, Pompeian Extra-Virgin Olive Oil, granulated sugar and confectioners sugar together in the bowl of a stand mixer using the paddle attachment until smooth and creamy, 2 minutes. Scrape down sides with a spatula, then beat in egg, vanilla extract and lemon zest. Reduce speed to low and gradually add dry ingredients, mixing until just combined. Cover and refrigerate at least 1 hour, and up to 1 day.
3. When ready to bake, preheat the oven to 350°F and line two large baking sheets with parchment paper. Drop rounded, 1 ounce scoops (about 2 tablespoons) of dough onto prepared baking sheets, leaving 1 ½ to 2 inches between them. Bake until golden and crisp around the edges, about 15 minutes.
4. Cool slightly on pans before transferring to a wire rack to cool completely.
5. To Make the Sugared Rosemary: Make the sugared rosemary by combining 1/4 cup sugar and water together in a small saucepan. Stir over medium-low heat until sugar is completely dissolved. Take off the heat and let cool slightly.
6. Cut rosemary into small bunches and add to the pan. Toss to coat and then drain immediately and place on a parchment-lined baking sheet. Let sit one hour.
7. Sprinkle with remaining 1/4 cup sugar and toss to coat.
8. To Make the Lemon Glaze: Combine the sugar, honey and 1 tablespoon lemon juice in a bowl and whisk to combine. Cover cookie tops with glaze using a knife or offset spatula. Garnish with sugared rosemary.