Preheat the oven to 350 degrees Fahrenheit. Line your baking sheets with parchment paper. Place all ingredients into the bowl of a food processor and pulse until all of the butter is incorporated, about 10 to 15 one-second pulses. It’s ready when the mixture looks like wet sand and clumps together when pressed. Pour the dough onto a well-floured surface and gently press it together into a crumbly mound. Knead the dough a few times and form it into a square shape. Roll the dough to ¼ inch to ½ inch thickness and use your favorite cookie cutter shape. Transfer the cookies to the parchment-lined baking sheets. Chill the cookies on the sheet pan in the freezer for 15 minutes or until the cookies are solid to the touch. Bake the cookies, about ½ inch apart, for 15-18 minutes, or until the cookies are dry to the touch and the bottoms just begin to turn golden. Remove from the oven and cool on a rack before transferring to a container for storage.