Let’s break down the process into easy-to-follow steps.

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. Gradually beat the dry ingredients into the creamed mixture until well 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. This chilling step is crucial for firming up the dough and making it easier to slice.

Step 7: Preheat and Prepare. Preheat the oven to 325°F (160°C).

Step 8: Slice and Bake. Unwrap and cut the chilled dough crosswise into 1/4-inch slices. Place the slices 1 inch apart on parchment-lined baking sheets; prick with a fork.

Step 9: Bake. Bake until the edges are light golden, 12-14 minutes.

Step 10: Cool. 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 until smooth; drizzle over the cooled cookies. If desired, sprinkle with additional crushed freeze-dried strawberries. Let stand until set.

These are clear and detailed instructions.