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Grate the Parmigiano in a separate bowl.
In another bowl, combine the cold butter and flour together until it is fully mixed and looks like sand.
Add the Parmigiano and salt to the other bowl with the flour and butter. Mix together with your hands.
You may need to add the water, start with a teaspoon and mix, add very little water at a time if needed. Mix with hands until a ball of dough forms.
Wrap the dough in plastic wrap and put in the fridge for 30 minutes.
Roll out the dough, using two pieces of parchment paper and some flour can help so it doesn't stick.
Cut the dough into any shape you want, the thickness is up to you.
Mix the egg white and brush a bit of egg white on each cookie, then add rosemary or sage to the top of it.
Bake the cookies at 180°C or 350°F for about 7 minutes, but check them every 2-3 minutes as these burn quickly. Once they get a little bit golden, take them out of the oven.
Let the cookies rest for 5-10 minutes before removing from the tray to the plate.