Cream together butter and sugar in a medium bowl.

Stir in the flour and salt. The dough will seem quite dry, keep on stirring. Eventually the dough will form into a ball...keep stirring. At this point dough can be wrapped in plastic wrap and refrigerated until you are ready to bake the cookies - approximately 24 hours in the fridge.

Roll out the dough, on a lightly floured surface…actually use powdered sugar for dusting as adding more flour may toughen the cookies. Roll them out to ¼″ thickness.

Use a small glass or a round cookie cutter (about 2″ diameter) to form cookies.

Place sprinkles in a shallow bowl or on a plate. Take each raw cookie and press one side into the sprinkles…be sure to press firmly so the sprinkles really stick.

Bake on parchment paper lined baking sheet, in 350°F oven for 15-18 minutes, until edges are lightly golden.