Shortbread Sugar Cookie Hybrid: a rollable dough with a sandy texture

Name: Shortbread Sugar Cookie Hybrid: a rollable dough with a sandy texture
Ingredients: 210 g (1 ¾ cups) all-purpose flour, bleached or unbleached; 24 g (3 ½ tablespoons) cornstarch; 100 g (½ cup) white granulated sugar; ¾ teaspoon kosher salt ( omit if using salted butter ); 160 g (½ cup + 3 ½ tablespoons) unsalted butter*, softened and cut into large 1-2 inch chunks; 10 g (2 teaspoons) vanilla extract or vanilla bean paste; 20 g (1 large) egg yolk, cold from the refrigerator; Assorted jams or jellies (optional; for fingerprint cookies)

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A sweet, rollable shortbread cookie

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Ingredients

210 g (1 ¾ cups) all-purpose flour, bleached or unbleached
24 g (3 ½ tablespoons) cornstarch
100 g (½ cup) white granulated sugar
¾ teaspoon kosher salt ( omit if using salted butter )
160 g (½ cup + 3 ½ tablespoons) unsalted butter*, softened and cut into large 1-2 inch chunks
10 g (2 teaspoons) vanilla extract or vanilla bean paste
20 g (1 large) egg yolk, cold from the refrigerator
Assorted jams or jellies (optional; for fingerprint cookies)