In a large mixing bowl, cream together the softened unsalted butter and finely grated Parmesan cheese until light and fluffy.

Gradually mix in the all-purpose flour, chopped rosemary, salt, and cracked black pepper until a cohesive dough forms.

Divide the dough into two halves, flatten each half into disks, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/4-inch thick.

Use a cookie cutter to cut into snowflake shapes and place them on a baking sheet lined with parchment paper.

Chill the cookie shapes on the baking sheet for an additional 10 minutes.

Bake in the preheated oven for 12-15 minutes, or until the edges start to turn lightly golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.