Ingredients

2 cups butter (no substitute!)
1-1/3 cups icing sugar
4-1/2 cups sifted all-purpose flour
½ cup cornstarch
1 Tb. Almond extract
Rose sugar (see below)

Directions

1. Cream butter, sugar and almond extract.
2. Sift together flour and cornstarch and add to creamed mixture.
3. Knead lightly into compact ball with hands. Roll into small balls and roll each ball in rose sugar. Flatten slightly with the bottom of a glass tumbler.
4. Bake at 300 degrees for about 30 minutes or until done.

Rose Sugar

5 Tb. Powdered rose petals
1 Cup granulated white sugar

Directions

1. mix powdered rose petals and white sugar thoroughly.
2. Store in airtight container and use as needed.

*(To make powdered rose petals, thoroughly dry several cups of unsprayed old-fashioned red rose petals and pulverize into powder.)

(Another suggestion is to bake flat and cut while warm. Then sprinkle rose sugar on warm shortbread.) Store in a tin for a few days to increase the rose flavor in the cookie and soften the butter taste.