1. Cream Butter and Sugar:

In a large bowl, beat the softened unsalted butter and confectioners’ sugar together with an electric mixer until blended.

2. Add Water and Vanilla: Beat in the water and vanilla extract until well combined.

3. Process Strawberries: Meanwhile, place the freeze-dried strawberries in a small food processor.

Process until the strawberries are a fine powder.

4. Combine Dry Ingredients:

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

5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually beat the dry ingredients into the creamed mixture, mixing until just combined. Be careful not to overmix.

6. Shape Dough and Chill: Using a sheet of waxed paper, shape the dough into an 8x3x1¼-inch rectangle.

Wrap the dough in the waxed paper.

Refrigerate for at least 3 hours, or preferably overnight. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.

7. Preheat Oven and Prepare Baking Sheets:

Preheat the oven to 325°F (160°C).

Line baking sheets with parchment paper.

8. Slice and Bake: Unwrap the chilled dough.

Cut the dough crosswise into ¼-inch thick slices.

Place the slices 1 inch apart on the prepared baking sheets.

Prick each slice with a fork. This helps to prevent the cookies from puffing up too much during baking.

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

9. Cool:

Cool the cookies on the pans for 5 minutes.

Remove them to wire racks to cool completely.

10. Melt Chocolate and Drizzle: In a microwave-safe bowl or a double boiler, melt the semisweet chocolate chips and shortening together until smooth.

Drizzle the melted chocolate over the cooled cookies.

11. Optional Garnish: If desired, sprinkle with additional crushed freeze-dried strawberries before the chocolate sets.

12. Set and Serve: Let the chocolate drizzle stand until set. Serve and enjoy your delicious Chocolate-Covered Strawberry Shortbread cookies!