This is my signature cookie, developed late one evening before a bake sale. I ran outside in the middle of the night with a head lamp to gather fallen pomegranate petals once I discovered these petals maintain their bright red hue after baking. Since then, I've experimented with a variety of different herbs and edible flowers and it's been fun to see which edibles maintain their colors and which turn brown during baking.
I developed my particular shortbread recipe while slaving away as a pastry chef in New York restaurant basements. I suggest you use your favorite-- Ina Garten has a good one, as well as Martha Stewart.
After rolling out your shortbread dough to about 1/3" thick, stamp out your cookies with a cutter and then artfully place your edible flowers onto the dough.
I have an organic edible garden and that is where I harvest most of my edible flowers. Make sure you identify your edible flowers correctly before ingesting. Also, ensure that your blooms or herbs are not sprayed with any chemicals.
Now place your cookies on a cookie sheet and then in the center rack of a preheated 360 degree oven and bake for about 8 minutes and then rotate the pan and let cookies bake for another 6 minutes, or until edges are golden brown. Remove from the oven and sprinkle with organic cane sugar. Voilá!