In a medium bowl, whisk together flour, salt, and baking powder until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, the Redpath® Golden Yellow Sugar, and the Redpath® Special Fine Granulated Sugar until smooth and creamy; 2 to 3 minutes.
Add in the egg and mix on medium speed until fully incorporated. Scrape down bowl and add in the minced rosemary and vanilla extract. Cream until thoroughly combined.
Add half of the dry mixture to the bowl and mix on low speed until just combined. Add in the remaining flour mixture; do not overmix. Form the dough into a flat rectangular disc. Wrap dough in plastic wrap and chill in the fridge; 1 hour.
When ready to use, allow dough to come to room temperature; 5 to 10 minutes.
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Place dough between 2 sheets of parchment. Roll dough to between ¼- to ⅛-inch thickness.
Use a 2½-inch scalloped edge round cutter to cut out cookies. Use a 1-inch round cutter to cut out the centre of each wreath. Scraps can be gathered, rerolled, and cut (see Chef’s Tips). Carefully transfer cookies onto the prepared baking sheet. Place cookies into the fridge to chill; 10 minutes. Place chilled cookies into the preheated oven for 10 to 12 minutes or until lightly golden in colour.
Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.