1. Prepare the dough:

• In a medium bowl, whisk together the flour and salt. Set aside.
• In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
• Beat in the egg yolk, vanilla extract, and rosemary until combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.

2. Chill the dough:

• Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat the oven:

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

4. Shape the cookies:

• Roll the dough into 1-inch balls. Roll each ball in sparkling sugar, then place on the prepared baking sheet, spacing them about 2 inches apart.
• Use your thumb or the back of a teaspoon to press an indentation into the center of each ball.

5. Add the filling:

• In a small bowl, mix the apricot jam with water to loosen it slightly. Spoon about 1/2 teaspoon of jam into each indentation.

6. Bake the cookies:

• Bake for 12–15 minutes, or until the edges are lightly golden.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

7. Serve and enjoy:

• These cookies are perfect for gifting or serving at holiday parties.