Rosemary Cookies

• In a saucepan over medium heat, melt the butter, swirling occasionally. Add rosemary sprig and continue cooking until the butter turns a deep golden brown color and develops a nutty aroma, about 5-7 minutes. Then, remove rosemary sprig with a slotted spoon. After, carefully place infused butter inside the refrigerator for 30-45 minutes. Once cooled, the consistency should be similar to bacon grease after its had time to solidify. 
• Transfer the chilled brown butter and sugar into a large bowl. With a handheld mixer, beat for 2 minutes. Then, incorporate the whole egg, egg yolk, and vanilla, and beat for an additional minute.
• In a separate bowl, sift flour, baking soda, baking powder, and salt. Stir in chopped rosemary. Then, add the dry ingredients into the butter mixture. Mix just until combined.
• Using a 1 1/4 oz ice cream scoop, scoop the cookies onto a cookie sheet lined with parchment paper. Refrigerate for at least 30 minutes or longer, if desired.
• In a small bowl, combine the lemon zest and sugar. Use your fingertips to rub the zest into the sugar. This will help release the natural oils and flavor the sugar. Set aside. 
• Preheat oven to 350°. Then, roll cookies in lemon sugar. Place the cookies onto a parchment lined sheet pan, 2" apart (6 cookies per sheet). Then, bake the cookies for 12 minutes. The edges will be lightly golden brown and the center will be slightly puffy. Let cool completely on a cooling rack before handling.