Beat the butter with a paddle attachment until smooth.

Add the powdered sugar to butter and beat on medium speed until blended.

Add the vanilla bean seeds (use the pods for something else) or vanilla paste, vanilla extract, and Grand Marnier to the butter mixture and beat until incorporated.

Mix the flour and salt into the butter mixture until the flour is absorbed and no dry flour remains.

Stir the chopped strawberries into the dough. Scrape the dough into a gallon-size ziploc bag and roll flat with a rolling pin until the dough fills the bag in an even layer.

Seal the bag and refrigerate for at least an hour.

Preheat oven to 325°F and line your baking sheet(s) with parchment paper. When the dough is chilled, peel off the plastic and slice the dough into desired shapes or use a cookie cutter (circles show the least deformation) and re-roll scraps to use again.

Arrange your raw cookies 1.5 inches from each other on the baking sheet and dock them (prick them) with a fork three times across each cookie.

Bake 16-20 minutes (18 minutes worked well for me) until the bottoms are golden. Remove from oven and let cool on a cooling rack.