Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 small sprig fresh rosemary, finely chopped
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 orange, finely zested and juice reserved
• 2 cups confectioners' sugar

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Instructions

1. Whisk together the flour, baking powder, salt and rosemary in a large bowl.
2. Cream the butter and granulated sugar with an electric mixer until light and fluffy, 4 to 6 minutes. Add the egg, vanilla and orange zest and mix to combine. Add the flour mixture and mix until thoroughly combined. Cover with plastic wrap and refrigerate until firm, about 1 hour.
3. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
4. Roll the dough into 1-inch balls (about 1 tablespoon each) and place 1 inch apart on the prepared baking sheets. Bake until just golden at the edges, about 15 minutes.
5. Meanwhile, mix together the confectioners' sugar and reserved orange juice in a medium bowl and set aside.
6. Remove the cookies from the oven and let cool on the baking sheets about 5 minutes, then top each with about a teaspoon of the orange glaze.