Cream together unsalted butter and Parmigiano-Reggiano until smooth and fluffy. Gradually add flour, chopped rosemary, and cracked black pepper until a cohesive dough forms.

Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch thick rounds.

Refrigerate the cut cookies for an additional 10 minutes.

Bake for 12-15 minutes, until golden brown. Let cool on the baking sheet before transferring to a wire rack.