Delicious, buttery shortbread cookies that are glazed and topped with edible dried roses.
Bake cookies in preheated oven until firm and pale golden, about 45-50 minutes. Remove from oven and let cool for 5 minutes, then, using a sharp knife, cut through the score lines you made before baking, wiping off the blade between each cut. Allow to cool completely in the pan.
Be sure to check out the "Cook's Notes" on this recipe's post, for more great tips on how to make these cookies.