Preheat your oven to 350°F (175°C) and prepare a baking sheet with non-stick spray and/or a baking mat.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract and fresh rosemary. Mix well until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. Be careful not to overmix.
Take about a tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
Use your thumb or the back of a spoon to make an indentation in the center of each dough ball. Fill each indentation with about 1 teaspoon of lemon curd.
Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy these delightful Lemon Curd and Rosemary Cookies!