Zest oranges and set aside.

Finely chop rosemary and set aside.

Using a stand-mixer, or a hand-mixer and a large bowl, beat together the softened butter and the ¾ cup granulated sugar until combined. Add in egg yolk and beat until combined.

Add the rosemary and the orange zest to the bowl, and beat a few times until blended into the butter mixture.

In a medium bowl, whisk together the flour, baking powder, and salt.

Gradually beat the flour mixture into the butter mixture until completely combined and a soft dough forms.

Spread a piece of plastic wrap on your worksurface. Turn out the cookie dough onto the plastic wrap and shape into a log that’s about 12 inches long and 1 ½ inches high. Wrap the log in the plastic wrap, then place in the refrigerator to chill for at least 3 hours.**

Preheat the oven to 350F and line baking sheets with parchment.

Remove the cookie dough log and use a sharp knife to cleanly cut ¼ -inch thick slices. Place cookie slices on baking sheets; you can fit about 12 cookies on a baking sheet since they don’t spread in the oven.

Bake cookies at 350F for about 10 minutes, or until the edges are just turning golden brown and the cookies are slightly firm to the touch. [Note: cookies will continue to harden as they cool.]

Place baking sheets on cooling racks and sprinkle the cookies with the 2-3 tbsp granulated sugar while they’re still hot from the oven.

Remove cookies from baking sheet to cool completely on a cooling rack.