Chocolate-Covered-Strawberry Shortbread

Step 1

In a large bowl, beat butter and sugar until blended. Beat in water and vanilla. Meanwhile, add freeze-dried strawberries to a small food processor. Process until strawberries are a fine powder. In a small bowl, combine flour, strawberry powder and salt; gradually beat into creamed mixture.

Step 2

Using a sheet of waxed paper, shape dough into a 8x3x1-1/4-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight.

Step 3

Preheat oven to 325°. Unwrap dough and cut it crosswise into 1/4-in. slices. Place slices 1 in. apart on parchment-lined baking sheets; prick with a fork. Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

Step 4

Melt chocolate and shortening until smooth; drizzle over cookies. If desired, sprinkle with additional crushed freeze-dried strawberries. Let stand until set.