note:If using dried rosemary, measure it into a small self-sealing plastic bag or mortar and pestle and crush the leaves very finely before adding them to the batter.
Position the racks to divide the oven into thirds and preheat it to 325 degrees F.
Coat the cookie sheets with solid shortening and set them aside.
In a large mixing bowl with a sturdy spoon or an electric mixer, beat together the shortening, butter, and sugar until smooth and well blended.
Beat in the egg, honey, juice, and grated zest.
On top of this mixture, add all the dry ingredients and the rosemary, then slowly stir or beat everything together until just incorporated.
Drop heaping teaspoons of batter on the cookie sheet, placing them 2 inches apart so the cookies can spread.
Bake 12 to 14 minutes, or until golden brown with a slightly darker edge. Allow the cookies to cool on the baking sheet about 5 minutes, then use a spatula to transfer them to a wire rack. The cookies get crisper as they cool. Store in an airtight container.