Set the butter in a heatproof bowl and microwave for about a minute, until it’s partially melted. Add the sugar on top, stir it into the butter then return the bowl to the microwave for another 30-60 seconds, until the butter is fully melted.

Whisk the sugar and butter mixture for 2 minutes, then add the lemon zest, vanilla, baking soda and salt. Whisk well.

Add the egg in and whisk until the mix is shiny and smooth, about 1 full minute.

Set the dried berries in a food processor or blender and process until you have a powder (it’s ok if there are a few larger bits).

Add the bread flour, lemon juice, and freeze dried berry powder to the bowl and use a rubber spatula to mix until you can’ spot any more flour bits.

Don’t cover the bowl, but set it in the fridge to chill for at least 2 hours or overnight.

If you want to do a glaze topping, leave the cookies bare. Otherwise, dip the cookie dough ball face down into some granulated sugar to coat.

Bake cookies for about 10-12 minutes, until golden just on the sides.

If making a glaze, wait until the cookies are completely cool, then mix 1 ½ cups powdered sugar with 2-3 tablespoons of either lime juice or fresh strawberry puree. Spoon over the center of each cookie.