Because I'm using salted butter there's no need to add salt to the recipe, if you only have unsalted butter, add about 1/4 tsp salt to the recipe.
I used this shortbread cookie cutter
For the video I divided the dough in half and used one half in an 8x8 inch baking pan lined with parchment paper, and rolled the rest to use with the cookie cutter.
This recipe will yield about 36 cookies.
To freeze, place shortbread cookies in an airtight container and place in the freezer for up to 3 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.