Prepare Butter: Soften unsalted butter at room temperature for 30-45 minutes. Cream using an electric mixer until pale and smooth, about 2-3 minutes.

Mix Ingredients: Add freshly grated Parmesan, minced rosemary, black pepper, salt, and cayenne (if using) to creamed butter. Mix on low speed until well combined.

Incorporate Flour: Gradually sift in all-purpose flour, mixing on low speed until just combined. Be careful not to overmix.

Chill Dough: Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

Roll Out Dough: Flour your work surface, roll out the dough to about a quarter-inch thickness, and cut out shapes using a cookie cutter.

Chill Shapes: Place cut cookies into the refrigerator or freezer for 10 minutes before baking.

Bake: Transfer cookies to the oven and bake for 12-15 minutes until edges are light golden brown.

Cool: Let cookies rest on the baking sheet for 5 minutes before moving to a wire rack to cool completely.