Allow 45 minutes drying time for icing.
48 cookies depends on your cutter size.

Ingredients:

• 1 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 teaspoon  ground cardamom
• 2 teaspoons  rose extract or rose water
• 1 teaspoon vanilla paste
• 5 drops red food coloring
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup organic food grade dried red rose petals,  crushed
• 2 ounce package red Wilton candy melts
• 2 ounces Wilton bottled white cooking icing
• Valentine colored sprinkles
• parchment paper

Method:

1. Cream butter with  sugar in an electric mixer until smooth; add the cardamom, rose extract, vanilla paste and red food coloring, mixing it in.
2. Add the flour and salt and form a dough.
3. Remove the dough from the mixer and work the rose petals into the dough by sprinkling some on the top,  pressing them in,  folding the dough over and adding more, repeating until all are in there, then knead lightly to evenly distribute.
4. Place half the dough on a sheet of parchment large enough to cover a cookie sheet, and top with another piece of parchment.
5. Use a rolling pin to roll out the dough between the sheets to about 3/8″ thick. Repeat with another cookie sheet and the remaining dough.
6. Refrigerate the dough on the cookie sheets for thirty minutes.
7. Start heating the oven (375°F.) when you put the dough in to chill.
8. Remove the dough  from the fridge and cut out heart shapes (or whatever shapes- you can even cut squares if you don’t have cookie cutters) and reform remaining dough to cut out a few  more. I  find lifting the cookies with a butter knife lifts them right out and I can put them on the cookie sheet away from the excess  dough.
9. Once all the cookies are cut and placed, bake for 12-14 minutes or until the edges just barely begin to brown.
10. Remove cookies from the oven and  slide the parchment on a wire rack to cool.
11. Once the cookies are completely cool, push them close together on the parchment (this reduces wasted drizzle between cookies); heat the drizzles thirty seconds at a time until  melted, then drizzle over cookies. Sprinkle cookie decor on the cookies while the icing is still wet.
12. Allow cookies to rest undisturbed for at least 45 minutes to allow the icing to set and dry.

From the kitchen of palatablepastime.com