In a mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of grated Parmesan cheese until light and fluffy, about 3-5 minutes.

Stir in 2 tablespoons of minced fresh rosemary, 1/2 teaspoon of cracked black pepper, and 1/2 teaspoon of sea salt, mixing thoroughly.

Gradually add 2 cups of sifted all-purpose flour, stirring until a cohesive dough forms.

Divide the dough into two equal portions and shape into discs. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll out one disc of dough to 1/4 inch thickness and cut out shapes using a snowflake cookie cutter.

Chill the cut shapes in the fridge for an additional 10 minutes.

Bake for 12-15 minutes or until the edges are golden brown.

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