• If you have whole freeze-dried strawberries on hand: In a spice grinder or food processor, grind freeze dried strawberries into a powder. Divide and set aside.
• In a large bowl, add butter and confectioner's sugar and mix with a hand mixer until creamed and fluffy.
• In a separate bowl, add dry ingredients: freeze-dried strawberry powder, flour, and salt. Whisk to combine and remove clumps.
• Add dry ingredients to butter mixture and mix with a hand mixer until ingredients are just incorporated. Your dough may look thick and crumbly, but holds its shape when pinched between two fingers.
• Shape dough into a disc and wrap in wax paper. Refrigerate for 30 minutes. 
• Meanwhile, preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
• Dust counter top and rolling pin with flour, then roll dough to ¼" thickness. Use cookie cutters to cut dough into shapes. Carefully transfer cookies with a spatula to prepared baking sheet about 1 inch apart.
• Bake for about 10-12 minutes, or until cookies look set/dry across the tops and begin to very lightly brown around the edges.
• Remove from oven and allow to cool for 5 minutes before transferring off baking sheet. Shortbread cookies are very delicate and need time to cool before handling.

Icing

• In a small bowl, add confectioner's sugar, strawberry powder, milk, and vanilla extract. Stir to combine.
• Once cookies have cooled completely, use a knife to ice each cookie with a thin layer of icing. Allow to dry at room temperature until icing has set.