Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a food processor, combine the unsalted butter and all the cheeses until smooth and creamy, about 2-3 minutes.

Gradually add the all-purpose flour, chili flakes, fresh rosemary, and za’atar to the cheese mixture. Pulse until a cohesive dough forms, about 1-2 minutes.

Transfer the dough onto a lightly floured surface and shape it into a disc. Wrap it in cling film and chill in the refrigerator for 30 minutes.

Roll it out on a floured surface to about ¼-inch thickness. Use a star-shaped cookie cutter to cut out your cookies, placing them on the prepared baking sheet.

Bake the cookies in your preheated oven for 15 minutes, or until the edges are lightly golden.

Once baked, allow the cookies to cool on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely.