1. Heat oven to 350°F.

Cookies

1. In large bowl, beat cream cheese, softened butter, lemon zest and rosemary with electric mixer on medium speed about 1 minute or until well blended.
2. Beat in egg and 2 tablespoons lemon juice until smooth.
3. Beat in cake mix on low speed until blended.
4. Drop dough by rounded tablespoonfuls 2 inches apart on parchment lined cookie sheets.
5. Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes before transferring to a cooling rack.
6. Cool completely, about 20 minutes before glazing.

Glaze

1. Mix all ingredients except lemon juice together in a bowl.
2. Stir until smooth.
3. Mix in 2-3 tablespoons of lemon juice to thin a bit more and add a subtle lemon flavor to the glaze.
4. The glaze should be thick, but soft enough to settle when you drizzle it on.
5. Using a butter knife, drizzle the glaze over each cookie sweeping in a back and forth motion. Place rosemary leaves on glaze while wet.
6. Let set for about 20-30 minutes.