Instructions

1. Preheat oven: Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
2. Cream butter and sugar: Beat butter and powdered sugar until smooth and fluffy.
3. Add flavorings: Mix in rose water and vanilla extract.
4. Add dry ingredients: Gradually mix in flour and salt until a soft dough forms.
5. Shape cookies: Roll dough into 1-inch balls and place on prepared baking sheets.
6. Create indentations: Press a small thumbprint into the center of each cookie.
7. Fill: Spoon a small amount of raspberry preserves into each indentation.
8. Bake: Bake for 14–16 minutes or until edges are lightly golden.
9. Cool: Allow cookies to cool completely on a wire rack.
10. Decorate: Drizzle with optional rose glaze and sprinkle with crushed edible rose petals.
11. Serve: Allow glaze to set before serving.