Shortbread Cookie

1. In the bowl of a stand mixer, add your softened butter and mix for 1-2 minutes on  high. Add your orange zest, orange blossom and rose waters. Mix once more.
   • 2 sticks of unsalted butter, softened - 225 grams
   • zest of 1 orange
   • 1 1/2 teaspoon orange blossom water
   • 1 1/2 teaspoon rose water
2. In a medium-sized bowl, combine your dry ingredients and whisk until combined.
   • 2 cups all-purpose flour - 265 grams
   • 5 tea bags of Earl grey tea - 10 grams, finely ground
   • 1 teaspoon kosher salt
   • 3/4 cup powdered sugar - 85 grams
   • 1 Tablespoon brown sugar - 21 grams
   • scant 1/4 cup dried rose petals - food grade, stems removed 4 grams
3. With your mixer on low speed, add your dry ingredients to your butter mixture a few tablespoons at a time. Mix until just combined.
4. Remove from bowl and divide dough in 2 pieces. Roll each piece into a 2" log and wrap tightly with plastic wrap - place in fridge for 30 minutes.
5. Preheat your oven to 375 degrees Fahrenheit and line 2 sheet pans with parchment or silicone, set aside.
6. Remove your cookie logs from the fridge 1 at a time and slice into 1/2" thick cookies - after cutting, with the bottom of a measuring cup or glass dipped in flour, press each cookie down slightly. This will widen each cookie to about 1/3" thick. All cookies should be even thickness. 
7. Place on sheet pan and bake 1 tray at a time - cookies can be placed fairly close together as they will not spread.
8. Place 2nd tray in the freezer while the first bakes.
9. Bake each tray at 375 degrees Fahrenheit for 12-14 minutes in the upper 1/3 of your oven. You want the cookies to have a little golden color around the edges. 
10. Remove and allow to cool completely before glazing. Repeat with 2nd tray.

Orange Blossom Glaze

1. Place your powdered sugar in a small bowl and add your orange zest and waters - whisk until fully combined. 
2. Your glaze should be fairly thick but also drip easily off a spoon. You can always adjust consistency as needed with more powdered sugar or liquid.
3. Glaze tops of cooled cookies with a thin layer - sprinkle with additional crushed rose petals.