Preheat oven to 350°F.
Using a hand mixer or standing mixer, beat butter and sugar together until creamy and fluffy.
Add in vanilla and beat.
Add in almond flour ½ cup at a time and beat until all flour is mixed in.
Stir in chopped rosemary and orange zest.
Chill for 10-30 minutes if time permits for best results but not completely necessary.
Using a cookie scoop, spoon desired sized cookies onto a parchment lined baking sheet. These won't spread much so press them gently to flatten.
Bake for 11-12 minutes or until golden brown just around the edges. (Do not overcook these. They dry out quickly if you do so. It is safer to take them out just before you think they are done.)
Allow to cool on baking sheet and then transfer to cookie rack. (Wait to move these until they are cooled. They tend to break apart if you don't wait.)
Keep in an airtight container for up to one week.