In a mixing bowl, cream the softened unsalted butter and aged Parmesan cheese together until light and fluffy, about 2-3 minutes.

In a separate bowl, whisk together the all-purpose flour, finely chopped fresh rosemary, and cracked black pepper.

Gradually add the dry mixture to the butter and Parmesan mix, stirring until a cohesive dough begins to form.

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

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick and use a snowflake cookie cutter to cut out shapes.

Place the cut cookies on a baking sheet lined with parchment paper and chill them in the fridge for an additional 10 minutes.

Preheat your oven to 350°F (175°C). Bake the cookies for 12–15 minutes, or until golden brown.

Once baked, transfer the cookies to a wire rack and allow them to cool completely.