In a mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of grated aged Parmesan cheese until smooth and light, about 2-3 minutes.

Gradually incorporate 2 cups of all-purpose flour, 1 tablespoon of chopped fresh rosemary, and 1 teaspoon of cracked black pepper until a cohesive dough forms.

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.

Lightly flour your work surface and roll out the dough to about 1/4 inch thick. Cut out shapes using a snowflake cookie cutter.

Place the cookie shapes on a parchment-lined baking sheet and refrigerate for another 10 minutes.

Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes or until lightly golden around the edges.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.