Preheat over to 350 degrees.
Cream room temperature butter in a stand mixer.
Add sugar and beat until combined and creamy.
Add vanilla and rosemary.
Slowly incorporate flour. Mix until dough is a thick cornmeal like consistency and holds together easily when pinched.
Turn the dough out onto a work surface, divide in half and kneed by hand until dough comes together. Shape into two discs.
Wrap in cling wrap and refrigerate for 30 minutes.
Place one disc between two pieces of waxed paper and roll dough until 1/4" thick.
Using a cookie cutter, create shapes of your choice and place 2" apart on a baking sheet.
Repeat until all dough is rolled and shaped.
Bake at 350 degrees (or 325 if using Gold Touch sheets like I do) for 10 minutes until the edges are just slightly golden brown.
Allow cookies to completely cool.
Melt dark chocolate wafers and dip the cooled cookies into the chocolate.
Sprinkle sea salt and rosemary over the chocolate. Allow to set and then....