Set your butter out on the counter for about 30 to 45 minutes before you start to soften it properly.

Add your softened butter to a large mixing bowl and beat it with a hand mixer for about a minute until smooth and slightly fluffy.

Gradually mix in the powdered sugar on low speed, beating until the mixture turns lighter in color and fluffy.

Turn off your mixer and incorporate the flour and salt with a spatula, then switch back to the mixer until the dough resembles coarse, sandy crumbs.

Shape the dough into a log or square, and wrap it in plastic wrap.

Chill the dough in the refrigerator for about an hour.

Preheat your oven to 350°F while your dough finishes chilling.

Slice the chilled dough into cookies about a third to a quarter inch thick.

Arrange the sliced cookies on a parchment paper-lined baking sheet, spacing them evenly apart.

Bake for 15 to 20 minutes, watching until the edges just begin to turn golden brown.

Let the cookies cool on the pan for a few minutes before transferring them to a wire rack.