Rose Shortbread Cookies

Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and set aside.

Add Unsalted Butter (1 cup), Granulated Sugar (2/3 cup), All-Purpose Flour (2 1/3 cups), Vanilla Extract (1/2 tsp), Rose Water (3/4 tsp), Salt (1/4 tsp), and Edible Dried Rose Petals (3 Tbsp) into a mixing bowl. Mix on low for 2 minutes until the mixture is a coarse crumbly texture. Add Heavy Cream (3 Tbsp) and mix for 30 seconds.

Shape the dough into a flat disc and wrap in plastic wrap. Refrigerate for 20 minutes

Roll out half the dough in between two sheets of parchment paper until it is 1/4-inch thick. Place in the freezer for 5 minutes. Cut the cookies out with your cookie cutter. Roll out the scraps with the rest of the dough and repeat until no dough is left.

Place the cookies onto the parchment-lined baking sheet 1 inch apart. Bake for 20 minutes or until the edges of the cookies just start to brown. Cool completely on a rack.

Pour the White Chocolate (1 cup) into a jar that is wide enough to fit your cookies.

Dip the cookies into the chocolate until half of it is covered. Shake off any excess chocolate and place on a parchment-lined baking sheet.

Sprinkle each cookie with Pistachios (1 Tbsp) and Edible Dried Rose Petals (1 Tbsp). Freeze for 10 minutes and then store in an airtight container for up to one week.