Preheat oven to 350 degrees F or 176 C

Start by making a rose cardamom sugar, where all of your flavor will come from. Do this by grinding up your granulated sugar, rose petals and cardamom together. I use a mortar and pestle, but a food processor or blender works great too. Add your powdered sugar and mix

Cream butter with your rose cardamom sugar until well incorporated and fluffy.
Sift in the flour and corn starch and gradually mix

Add in your rose water

You will need to get your hands dirty and really mix well to incorporate all of the butter into the flour. Work it with your hands until the dough becomes a ball. At this point, you can chill the dough if you're not ready to bake, but it's not necessary with this dough

On a lightly floured surface, roll out dough about ⅓ inch thick. Cut into desired shapes. I used an embossed rolling pin for the texture and heart cookie cutter

Bake for 12 minutes. Longer if you want them golden brown and more crisp (my personal preference) But they should be done and have a nice crumb, and still be pale at 12 minutes if your oven temperature is correct

Let cookies cool on cookie sheets for 5 minutes, then transfer to wire rack.
Let them cool completely and make your icing

Combine all ingredients in a medium bowl until it has a smooth and runny consistency. If it needs to be thinned more, add a few more drops of milk.

Paint the icing onto your cookies after they have cooled.