Grind the sugar into a powder.
In a mixing bowl, beat the butter and powdered sugar until creamy.
Add the cardamom powder, rose water, salt and crushed dried rose petals to the butter mixture. Combine well.
Mix well until incorporated.
Shape the dough into a disc and wrap it in a plastic sheet.
Refrigerate the dough for 40 minutes or until it becomes firm.
Preheat the oven to 180 degrees C.
Remove the chilled dough from the refrigerator.
Roll out the dough to a 5mm thickness.
Lightly dust the dough before and during rolling.
Then cut into desired shapes with cookie cutters.
Take them carefully with a spatula and place them on a cookie tray spacing about 1 in apart.
Bake them in the preheated oven for 10 – 15 minutes or until the edges are slightly golden brown.
Remove from the oven and let them cool down for 2 – 3 minutes.
Transfer them to a wire rack and let them cool completely.
They will be soft when taken out but will firm up once they cool.
Store in an airtight container.