In the bowl of a stand mixer, place all the dry ingredients and pulse a few times until well combined. Add butter, honey, lemon peel, and a tablespoon of finely chopped fresh rosemary leaves. Mix well, until the dough is smooth, around 2-3 minutes.
Form the dough into a ball and wrap in plastic wrap. Chill for at least 1 hour or until firm.
When ready to bake, preheat the oven to 355°F. Line two 8x11-inch baking sheets with parchment paper. On a lightly floured surface, roll out the dough into a ¼-inch thick disc. Cut into rounds, or any other shape you like, using a lightly floured cookie cutter. Place shortbread cookies on the prepared baking trays, about 1 inch apart, and bake until lightly browned around the edges, around 12 minutes. Remove from baking trays and cool completely on a wire rack.
Transfer to a serving plate when completely cool and decorate with rosemary sprigs.
*You can replace these flours with equal parts gluten-free all-purpose flour blend of your choice.