In medium bowl, whisk flour, rose tea, baking powder and sea salt.

In separate mixing bowl or stand mixer, mix butter on high speed until fluffy.

Mix in granulated sugar, egg and almond extract.

Add dry ingredients and mix on low speed until just combined.

Flatten into disc. Wrap in plastic wrap and chill in refrigerator, at least 2 hours or overnight.

Line baking tray with parchment. Preheat oven to 350 degrees F.

On floured countertop, roll chilled dough to 1/4-inch thick.

Cut with 2 1/2-inch round scalloped cutter. Transfer to prepared tray.

With 3/4-inch round cutter or bottle cap, cut holes in each cookie to form wreaths.

Re-roll scraps and repeat with remaining dough.

Chill tray in refrigerator for 30 minutes.

Bake 12-13 minutes, or until very lightly golden brown. Cool on wire rack.

Add confectioner's sugar to medium bowl.

Whisk in milk, honey, rose water and salt.

Tint with food coloring, if desired.

Transfer to piping bag.

Pipe glaze around wreaths.

Sprinkle with rose petals and pistachios.

Allow cookies to sit, uncovered, until glaze sets. Garnish with gold or silver leaf, if desired.

Serve immediately. Store leftover wreath cookies in an airtight container at room temperature for up to three days.