In a large mixing bowl, cream together the butter and Parmesan cheese using a hand mixer until light and fluffy, about 3 minutes.

Gradually add the flour, chopped rosemary, cracked black pepper, and optional lemon zest until the dough comes together.

Gather the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Turn the chilled dough onto a floured surface and roll it out to about 1/4 inch thick.

Cut out shapes using a snowflake cookie cutter and place them on a parchment-lined baking sheet.

Chill the cut cookies in the refrigerator for 10 minutes.

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

Transfer baked cookies to a wire rack using a spatula and cool completely before serving.