In a large mixing bowl, cream together salted butter, granulated sugar, lemon zest, and dried rose petals. Beat with an electric mixer on medium speed for about 3-5 minutes until light and fluffy.

Gradually add in all-purpose flour to the butter mixture. Mix on low speed until a soft dough forms, scraping down the sides of the bowl as needed.

Place the dough between two sheets of parchment paper and roll out to about ¼ inch thick. Cut out cookies using a heart-shaped cookie cutter.

Cover the baking sheet with plastic wrap and place in the freezer for 10-20 minutes to maintain the cookie shape during baking.

Preheat your oven to 350°F (175°C). Once the cookies are chilled, bake for 12-14 minutes until lightly golden around the edges.

Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

To make the glaze, whisk together powdered sugar, Meyer lemon juice, and water until smooth.

Dip the tops of each cooled cookie into the glaze and arrange them on a wire rack so the glaze can set. Sprinkle additional dried rose petals on top if desired.