1. Remove butter from refrigerator 45-60 minutes before baking to soften.

2. Sift beet powder with flour and salt in a medium bowl. Whisk to combine evenly.

3. Preheat oven to 325°F. Line baking sheets with parchment paper.

4. In stand mixer or large bowl, beat softened butter and sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale.

5. Beat in egg yolk until fully incorporated and smooth.

6. Mix in rosewater and vanilla extract. Beat for 30 seconds.

7. Add flour-beet mixture in three additions, mixing on low speed just until combined after each. Don’t overmix!

8. Gather dough into a ball (it will be crumbly), knead gently 2-3 times until it holds together.

9. Divide into two discs, wrap each in plastic wrap. Refrigerate for at least 1 hour (up to 3 days).

10. Lightly flour work surface. Working with one disc at a time (keep other refrigerated), roll dough to ¼-inch thickness.

11. Cut shapes using cookie cutters. Transfer to prepared baking sheets, spacing 1 inch apart.

12. Gather scraps, gently knead together, roll, and cut more cookies. Work quickly to keep dough cold.

13. Optional: Press sanding sugar or rose petals gently onto cookie tops before baking.

14. Bake for 12-15 minutes until edges are set but cookies show no browning. They should remain pink.

15. Let cool on baking sheet for 5 minutes (fragile when hot).

16. Carefully transfer to cooling rack using thin spatula. Cool completely before decorating.

17. Optional decorations: Dust with powdered sugar, drizzle with melted white chocolate, or pipe with royal icing.

18. Store in airtight container at room temperature for up to 1 week.