Step 1: Cream Butter and Sugar.

In a large bowl, beat the softened butter and confectioners’ sugar until blended.

Step 2: Add Water and Vanilla.

Beat in the water and vanilla extract.

Step 3: Process Strawberries.

Meanwhile, place the freeze-dried strawberries in a small food processor.

Process until the strawberries are a fine powder.

Step 4: Combine Dry Ingredients.

In a small bowl, combine the flour, strawberry powder, and salt.

Step 5: Combine Wet and Dry Ingredients.

Gradually beat the dry ingredients into the creamed mixture until just combined.

Step 6: Shape and Chill Dough.

Using a sheet of waxed paper, shape the dough into an 8x3x1 1/4-inch rectangle.

Wrap in waxed paper.

Refrigerate for 3 hours or overnight. Chilling the dough is essential for preventing spreading during baking.

Step 7: Preheat Oven and Slice Dough.

Preheat the oven to 325°F (160°C).

Unwrap the chilled dough.

Cut the dough crosswise into 1/4-inch slices.

Step 8: Prepare Baking Sheets.

Place the slices 1 inch apart on parchment-lined baking sheets.

Prick each cookie with a fork. This helps to prevent them from puffing up too much during baking.

Step 9: Bake the Cookies.

Bake until the edges are light golden, 12-14 minutes.

Step 10: Cool the Cookies.

Cool on the pans for 5 minutes.

Remove to wire racks to cool completely.

Step 11: Melt Chocolate and Drizzle.

Melt the chocolate chips and shortening together until smooth. You can do this in a double boiler or in the microwave in short intervals.

Drizzle the melted chocolate over the cooled cookies.

If desired, sprinkle with additional crushed freeze-dried strawberries.

Step 12: Let Set.

Let the chocolate stand until set.