Cindy, refrigerator temperature is just fine, but that does mean straight from the fridge. It certainly won't hurt to cut the butter the desired size, then re-chill in the freezer for half an hour. Keep in mind that it's easy to get distracted and then realize much later that your butter is now frozen solid, so set a timer. (Please don't ask how we know this!) Happy baking! Kat@KAF

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