Preheat oven to 375°F.
Place flour, baking powder, baking soda, sugar and salt into a food processor and pulse 4 times.
Add butter and pulse until a mealy/grainy texture forms.
Gradually add water, while pulsing, until all the water has been added and a smooth dough has formed.
Form the dough into a disc, cover with plastic wrap and chill in the refrigerator for about an hour.
Roll chilled dough onto a lightly flours surface until about 1/8 inch thin.
Cut 3” x ¼” strips from the dough and place onto a parchment lined baking sheet. Bake for 12-15 minutes or until the sticks just begin to brown on the edges. Allow to cool completely.
strawberry frosting: Place strawberries, lemon juice and sugar into a food processor and puree until smooth. In a stand mixer or with a hand mixer cream butter. Add ½ cup powdered sugar followed by ½ the strawberry puree Add another ½ cup of powdered sugar followed by the remaining puree. Continue adding powdered sugar until a “dippable” consistency has been achieved.
chocolate frosting: Cream butter. Add ½ cup powdered sugar followed by the melted chocolate (make sure the chocolate is no longer hot) and cream together. Add the remaining sugar and cream until a “dippable” consistency has been achieved.
vanilla-bean frosting: Cream butter. Add ½ cup powdered sugar followed by the caviar of the vanilla bean (reserve vanilla bean itself for another use). Add remaining powdered sugar and cream until a “dippable” consistency has been achieved.