In a separate bowl, whisk together the flour, 1 teaspoon of ground ginger and salt. Set aside.

Beat the butter and sugar together until creamy (about 3 minutes).

Beat in the rosewater

Switch to the dough hook attachment and knead in the dry ingredients.

Wrap the dough in plastic cling film and place in the refrigerator for 30 minutes.

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

Roll the dough out on a lightly floured work surface and use a heart cutter to create shapes. Transfer the hearts to the baking sheet.

Place in the oven and bake for 10 minutes.

Remove from oven and transfer the cookies to a wire rack placed over a parchment lined baking sheet. Let the cookies cool completely.

In a separate bowl whisk together the powdered sugar, rosewater, and water.  Whisking the remaining tablespoon of ground ginger.

Use a pastry brush to coat the hearts with the glaze and then sprinkle the rosebuds and ginger pieces over the wet glaze.

When the glaze has hardened, the cookies are ready to plate and serve.