Preheat oven to 350˚. Line baking sheets with tinfoil or parchment paper. Set aside.
With a stand mixer, cream the butter with the sugar in a large bowl until light and fluffy. Add the egg, sour cream, rosewater and vanilla. In a small bowl whisk the flour with the baking soda and baking powder. Turn stand mixer on low, and gradually add the flour mixture to the butter mixture, scraping the sides of the bowl as you go.
Fold in the dried rose petals, crumbling them in your hands as you add them in. Drop by rounded tablespoons onto the parchment-lined cookie sheet. Bake for 10 to 12 minutes, or just until golden brown on the edges.
Let cool on the trays. Meanwhile, melt the vanilla white candy melts according to package directions, so that it is able to be drizzled. Using a fork, aggressively flick the white candy melts on top of the cooled cookies. Gently sprinkle a few rose petals onto each cookie so that they stick to the vanilla drizzle. Let the drizzle on the cookies set, and store in airtight container for up to a week.
Servings 0