Lemon Rose Cookies! Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 1/2 cup butter softened. 1/4 cup sugar. 1 tablespoon finely shredded lemon peel. 1 tablespoon rose water OR *lemon juice. 1 1/4 cups all-purpose flour. 2 teaspoons finely snipped rose petals or other edible flowers. Coarse sugar or granulated sugar. Decorative heart-shaped candy sprinkles. Red shoestring licorice. Preheat oven to 350F. Medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat sugar until combined. Beat lemon peel and rose water or lemon juice. Beat as much flour as you can with the mixer. Using a wooden spoon stir in any remaining flour and 2 teaspoons of edible rose petals. Form dough into a ball kneading if necessary until smooth. Lightly floured surface roll half of the dough at a time to about 1/4-inch thickness. Using 1 1/2-inch cookie cutters or a pastry wheel cut dough into desired shapes(squares, hearts, circles, etc.) Sprinkle each cookie with coarse sugar and top with a heart-shaped candy. Place cookies on ungreased cookie sheet. Bake 12 to 15 minutes or until edges are just lightly browned. Transfer cookies to a wire rack to cool completely. Te cookies together with shoestring licorice. Makes 48 cookies. *Note if using lemon juice in dough, decrease lemon peel to 2 teaspoons.