2 cups all-purpose flour

1/2 cup sugar

Dash salt

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2/3 cup cold butter

2 tablespoons water

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1 teaspoon vanilla extract

FROSTING:

1/4 cup butter, softened

Scant 1/2 cup sliced fresh strawberries

1 tablespoon 2% milk

2-1/2 cups confectioners’ sugar

Additional sliced fresh strawberries, optional

Whisk flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; stir into crumb mixture just until moistened. Refrigerate, covered, until firm, 1-2 hours.

Preheat oven to 325°. On a lightly floured surface, roll dough out to 1/4-in. thickness; cut with a floured 3-in. round cookie cutter. Place 1 in. apart on greased baking sheets. Bake until lightly browned, 15-18 minutes. Cool 2 minutes before removing to wire racks to cool completely.

For frosting, beat butter, strawberries and milk until combined. Gradually add confectioners’ sugar; beat until blended. Spread over cookies; if desired, top with additional sliced strawberries.