You want it to be just soft enough to work with, but still slightly cool to the touch. Either way, make sure your butter is room temperature: it should indent to the touch, but not be greasy or overly soft. If you prefer unsalted butter, feel free to use it and then add ¾ teaspoon of salt to your dry ingredients. It just cuts out that one extra step and brings out the flavor in baked goods in a way that really works for me.
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