In a food processor, combine the all-purpose flour, shredded Parmesan cheese, finely minced rosemary, salt, and fresh cracked black pepper. Pulse until blended, then add the unsalted butter at room temperature. Continue to pulse until the mixture resembles fine crumbs, then process further until a cohesive dough forms, about 1-2 minutes.

Once the dough is formed, turn it out onto a lightly floured surface and shape it into a flat disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C). After chilling, remove the dough from the refrigerator and let it sit for a few minutes to soften slightly. Roll the dough out between two sheets of wax paper to a thickness of 1/4 to 1/8 inch.

If you choose to incorporate whole herbs, lay them atop the rolled-out dough. Place another sheet of wax paper over the herbs and gently roll over them with your rolling pin.

Use a cookie cutter to cut shapes from the rolled dough, transferring each piece to a parchment-lined baking sheet. Bake in the preheated oven for 10-15 minutes or until the edges are lightly golden.

After baking, allow the Savory Herb Shortbread crackers to cool for a few minutes on the pan. Then, use a spatula to transfer them to a wire rack to cool completely.