In a mixer with paddle adjustment, cream butter and confectioner sugar for about 3 minutes until smooth and creamy. Add vanilla and rose extracts along with the rose petals. Mix until combined. Add the flour and mix just enough to incorporate.
Place dough into a 1 gallon plastic ziploc bag. Work the dough out into the corners. Remove air from bag and seal. Using a rolling pin, roll the dough in the bag on a flat surface to flatten and level out. Flip the bag and roll out on both sides to make sure it's nice and smooth and even. Place bag in the refrigerator to chill for at least 2 hours to overnight.
Preheat oven to 325 Degrees F.
Line a baking sheet with parchment paper.
Try to work quickly so the dough remains chilled
Remove bag from fridge. Cut down the sides of bag. Then unseal and peel back the top layer from the dough.
Using a sharp knife, make 5 evenly spaced slices down and 5 evenly spaced slices across. This should make 36 cookies. (5 cuts should make 6 cookies across and 6 cookies down.)
Place each cookie on cookie sheet with a bit a space between each. They will not spread much but they need a little space to expand.
Place cookie sheet in fridge to chill for 15 minutes.
Once dough is chilled again, place in oven.
Bake 18-20 minutes.
Remove cookies to wire cooking rack and cool completely.
Once cooled. Dip half in lemon glaze
I sprinkled with crushed dehydrated rose petals as well...for color.