In a food processor, add freeze dried strawberries and process until powder forms without lumps.
Add sugar, butter and vanilla extract and process until fully incorporated.
Add flour and pulse several times, just until dough starts to lump together.
Turn dough out onto a floured surface and knead together until it has formed one smooth doughball.
Form dough into a disk, wrap with plastic and refrigerate until firm (about 1¾ hours).
Preheat oven to 350°F.
On a lightly floured surface, roll out dough into ¼" thick sheet, and use a 2" cookie cutter to make rounds.
Place dough rounds back into refrigerator for 15 minutes.
Put cookie doughs onto parchment lined baking sheet. Lightly brush with egg white and sprinkle with granulated sugar.
Bake for approximately 10 minutes (adjusting as needed based on thickness and softness preference), being sure not to brown.
Let cookies cool on the pan for 15 minutes, allowing them to firm before removing.
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