Cream 1 cup of softened unsalted butter with 1 cup of finely grated Parmesan cheese until light and fluffy.

Add 2 tablespoons of chopped fresh rosemary, 1 teaspoon of cracked black pepper, and 1 teaspoon of lemon zest; mix thoroughly.

Gradually add 2 cups of all-purpose flour and 1/2 teaspoon of salt until a cohesive dough forms.

Divide dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll out one disc to 1/4 inch thick on a floured countertop.

Use a snowflake cookie cutter to cut shapes and place on a parchment-lined baking sheet.

Chill the shaped cookies in the refrigerator for additional 10 minutes.

Bake for 12-15 minutes or until edges are golden brown. Let cool before transferring to a wire rack.