Heat oven to 350*F. Line 2 cookie sheets with parchment or silicon liners.

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the berries and vanilla to a food processor or blender and puree until smooth. Add 1/3 cup of the strawberry puree, egg, lemon zest, and lemon juice to the butter and sugar mixture (discard any extra puree). Mix well.

Stir in the flour, salt, baking powder, and baking soda until a wet dough forms.

Pour the powdered sugar into a small dish. Drop 1 Tablespoon dough into the powdered sugar. Roll into a ball; shake off excess sugar. Repeat with remaining dough. Arrange on a cookie sheet, 2 inches apart.

Bake 9-12 minutes, until no longer wet (the tops of the cookies will be very shiny and slightly crinkled).