Cream butter and sugar in large mixer bowl until light and fluffy. Beat in flour and salt. Knead the dough briefly until smooth. If dough is too sticky, add a bit more flour.
Pat the dough out on lightly floured surface to 1/2 inch thickness. Use cookie cutters to cut out desired shapes. Place cookies 2 inches apart on baking sheets. Bake until light brown on edges, 20 to 25 minutes. Cool on wire racks.