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Preheat oven to 300°F.
Sift flour and salt. Mix together in a bowl and set aside.
Mix butter on high speed until fluffy (approx. 3-5 min).
Gradually add confectioners’ sugar to the butter and continue to mix until pale and fluffy.
Add flour and salt mixture to the butter and sugar until combined.
Butter a square pan.
Pat and roll the shortbread into the pan so it is no more than ½ inch thick.
Refrigerate for at least 30 minutes.
Cut into squares.
Bake until golden and make sure the middle is firm (approx. 45-60 minutes).
Cool completely and enjoy!