Add all your ingredients into the stand mixer (you can make these by hand or use a food processor): flour, minced rosemary and olives, salt, cubed cold butter and egg yolks. Mix with paddle attachment at low speed until incorporated. It should be/feel like play dough.
Roughly flatten the dough, then cover with plastic wrap and let chill into the fridge for about 30 minutes. Alternatively you can roll the dough into a 1-inch log and wrap it in parchment paper (then let rest).
Sprinkle a work surface with a bit of flour. Roll out the dough on the work surface to a thickness of about ⅓ inch (8mm - use a rolling pin with a thickness ring).
Form the cookies with your favorite cookie cutter, place them on a lined baking sheet. Re-roll out and form more cookies. They won't spread, so you can place them at half an inch (approx. 1 cm) one from the other.
Let cookies rest into the fridge for 30 more minutes, to make sure they will hold their shape while baking.Bake at 180°C (355°F) for 18-20 minutes. Let cool down.