Had a total butter meltdown on a hot day last July

I was making a batch of shortbread cookies in my home kitchen, and it was one of those days where the AC just couldn't keep up. I had measured out a pound of butter to cream with the sugar, but I left it on the counter a bit too long while I got the pans ready. When I went to mix it, the butter was basically soup. I tried to salvage it by sticking the whole mixing bowl in the freezer for 15 minutes, but that just made the outside hard and the inside still runny. The dough came out greasy and wouldn't hold shape at all. I ended up having to chuck that batch, clean everything, and start over in the evening when it was cooler. I learned my lesson about watching the kitchen temp with high-fat doughs. What do you all do to keep things cool when you have to bake in the heat?