In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth and creamy. Add rose water and vanilla extract, mixing until combined. 

In a separate medium-sized bowl, whisk together four and salt. Gradually add to the butter mixture, mixing on low speed until fully incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl as necessary. 

Once combined, shape the dough into a disk about 2" thick. Wrap with cling wrap and chill in the refrigerator for at least an hour (up to overnight). 

Preheat oven to 350F and set dough out at room temperature to soften slightly. Line 2 baking sheets with parchment paper and set aside.

On a lightly floured surface, roll out the dough until 1/3" thick. Use desired cookie cutters and place on prepared baking sheet. Bake for 15 – 18 minutes, until the edges are golden brown. Repeat with remaining dough. Let cool. 

To decorate, melt the almond bark in a small microwave-safe bowl, stirring every 30 seconds until smooth. Stir in the food coloring then transfer to a piping bag and cut a small hole at the tip. Drizzle over cooled cookies then top with a pinch of dried edible rose petals. Enjoy!