Work butter until soft but not melting.  Easiest thing to do is pound the butter with a rolling pin   Fold butter in half and smoosh it with pin (yes smoosh) until malleable but not warm.

Place butter in bowl of a stand mixer, add sugar and salt cream until combined, do not beat until fluffy as this will incorporate too much air into butter.

Add flour to butter mixture and mix on low until particles cling together.  Remove from bowl and knead gently until smooth and soft.  Pat or roll into a rectangle about 3/8" thick.  Mark off pieces 1" x 2-1/2", prick with fork and chill for 1 hour.

Cut apart and place on cold baking sheet 1/2" apart.

Preheat oven to 325 degrees, place shortbread in oven and immediately turn temperature down to 275 degrees.  Bake for 30 minutes, rotate pan and leave for additional 10-15 minutes.

Cookies are done when bottoms are golden brown and sand color on top.  You can  use cookie cutters if you wish. Shortbread retain their shape well.