In a mixing bowl, cream together the unsalted butter and grated Parmesan cheese until smooth and fluffy for about 2-3 minutes.

Gradually add in the all-purpose flour, finely chopped fresh rosemary, black pepper, and salt. Mix until the dough is just combined.

Divide the dough into two equal disks, wrap each in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll out one disk of chilled dough to about ¼ inch thickness on a lightly floured surface.

Cut out cookies with a snowflake-shaped cutter and arrange them on a parchment-lined baking sheet.

Chill the cut cookies on the baking sheet in the refrigerator for an additional 10 minutes.

Bake cookies in the preheated oven for 12-15 minutes until light golden brown.

Remove from oven, let cool on the baking sheet for 5 minutes before transferring to a wire rack.