1. In a large mixing bowl, cream together the butter, sugar, lemon zest, dried roses if using, and vanilla. Mix on low speed, gradually increasing to medium until light and fluffy, about 3-5 minutes.
2. Add the flour and beat until combined, and the dough forms a ball.
3. Roll out the dough between 2 sheets of lightly floured parchment to 1/4 inch thickness.
4. Cut out the cookies using a heart-shaped cookie cutter or your favorite shape. Transfer the cookies to a parchment-lined baking sheet.
5. Cover the baking sheet with plastic wrap and freeze until firm, about 10-20 minutes.
6. Preheat the oven to 350 degrees.
7. Bake the cookies on the middle rack for 12-14 minutes until lightly golden.
8. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire cooling rack.
9. To make the glaze, beat together the powdered sugar, lemon juice, and 1 tablespoon water until smooth and drizzly.
10. Dip the tops of cookies into the glaze, letting the excess drip off. Transfer to a wire rack and decorate with fresh roses.
