In a large mixing bowl, cream together unsalted butter and grated Parmesan cheese until smooth and fluffy. Gradually incorporate all-purpose flour, fresh rosemary, black pepper, and lemon zest. Mix until a cohesive dough forms.

Shape the dough into a flat disc and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Lightly flour a clean surface and roll out the dough to about ¼ inch thick. Cut out shapes with a snowflake cookie cutter and place them on a parchment-lined baking sheet.

Chill the shaped cookies on the baking sheet for an additional 10 minutes.

Preheat the oven to 350°F (175°C). Bake cookies for 10 to 12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.