Directions

1. In a medium bowl whisk together flour, Cardamom, Ginger, and salt.
2. In a large bowl, using a hand mixer, cream butter and sugars for 2 to 3 minutes. Beat in Vanilla Bean Paste and egg yolks.
3. Slowly add flour and mix until dough is formed, scraping down the sides of the bowl. Wrap dough in plastic wrap and refrigerate for 90 minutes.
4. Preheat oven to 350°F.
5. On a lightly floured surface, roll dough to about 3/8-inch thick and cut into 2½-inch rounds (about the diameter of a Mason jar lid). To form rose-shaped cookies, arrange six rounds vertically on a clean surface, each round overlapping the previous one by about ¾-inch. Starting with the round closest to you, begin rolling the dough rounds upward until a single log is formed. Using a sharp knife, halve the dough log crosswise (the cut end is the bottom). At the other end, gently shape the layers to resemble flower petals. Each log yields two rose-shaped cookies. Place cut-side down in greased muffin tins and bake for approximately 22 minutes or until golden brown. Sprinkle with additional Rose Sugar while still warm.
6. To make traditional round cookies, arrange on parchment-lined cookie sheet and bake for 11 minutes.