Preheat oven to 300 degrees F.

Cream butter until light and fluffy.

Slowly add sugar and rose water, and rose petals, scraping down sides.

Mix flour and salt together. Add flour all at once, and mix just until incorporated. Do not over-mix.

Using your hands, pat into a cookie sheet, or use a rolling pin and roll to about 1/2" thick. If using a cookie cutter, chill dough about 30 minutes, until firm, so it will hold its shape.

Cut out shapes and place on cookie sheet. Chill again until firm.

Bake at 300 degrees F. for about 20-25 minutes, until pale and barely golden. Check at 18-20 minutes.

Remove from oven and sprinkle with rose sugar if desired. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to finish cooling.

To make rose sugar, put 2 Tablespoons sugar in food processor with 2 teaspoons rose petals. Pulse until petals are finely chopped.

Store shortbread in an air-tight container for up to 2 weeks.