• In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together softened butter and sugar until smooth. Mix in rose water and vanilla extract.
• Whisk together flour and salt. Add dry mixture to creamed butter. Mix until there are no longer any dry streaks of flour. Dough will be slightly dry and a bit crumbly.
• Wrap dough in plastic wrap and let chill in the fridge for 1 hour (up to overnight).
• Preheat oven to 350℉. Allow dough to rest at room temperature for 10-15 minutes to soften. Roll dough out on a lightly floured work surface to a thickness of ¼-inch. Stamp out rounds using a 2-inch fluted circle cutter. Gather dough scraps and press together to roll out additional cookies. Place cookies on a parchment lined baking sheet, spacing cookies about 1-inch apart.
•  Bake for 18-20 minutes until the edges of the cookies are golden brown. Allow cookies to cool on baking sheet.

Assembly:

• Once cookies have cooled to room temperature, gently melt dark chocolate over a double boiler.
• Dip half of cookie into melted chocolate. Set on a wire rack and immediately sprinkle freeze dried raspberry sugar mixture and dried rose petals over chocolate. Allow chocolate to harden and set before serving.