Line two baking sheets with parchment paper, and set aside.
In a medium bowl, whisk together the flour and salt.
2 ¼ cup all purpose flour, ¼ teaspoon fine sea salt
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, confectioners' sugar, and vanilla and beat together on medium speed until smooth and creamy.
1 cup unsalted butter, softened, ½ cup confectioners sugar, 1 teaspoon vanilla extract
With the mixer speed on low, beat in the flour until just combined.
Remove the bowl from the mixer. Stir in the freeze dried strawberries.
⅓ cup freeze dried strawberries, crushed
Turn the dough out onto a lightly floured surface. Press the dough together to form a disc shape and wrap tightly with plastic wrap. Chill the dough for 20 minutes.
Lightly dust your work surface with flour. Roll out cookie dough to about ¼ inch thick.
With the a 3" heart cookie cutter, cut out the dough and place 2" apart on prepared cookie sheets. Re-roll the remaining dough and continue cutting until all is used.
Place the cookies into the refrigerator to chill for 45 minutes.
Preheat the oven to 350 F while the cookies are chilling.
Bake for 20-22 minutes or until the edges of the cookies start to turn a light golden brown, rotating the pans halfway through baking.
Let the cookies cool for 5 minutes on the cookie sheets before transferring to a cooling rack to cool completely.
Melt the white chocolate in 15 second increments, stirring after each, in the microwave until smooth and melted.
½ cup white chocolate ( I recommend bars or wafers)
Stir in the strawberry powder.
1 tablespoon freeze dried strawberries, pulverized to a fine powder
Pour the strawberry white chocolate into a piping bag (or a zip top bag) and drizzle the chocolate over the cookies.
Sprinkle crushed strawberries over the cookies. Let the chocolate firm up for 10 minutes before serving.