Pate sablée aka tart or cookie dough

I've been in a phase of new of late. I want to make new things that I've never thought of making before. I've always been more of a cook, but now I want to bake as well, so as I try and learn, I'll add on new recipes.
This recipe is for a dough that can be used for many purposes, for example, cookies that can be filled with jam or tart shells for fruits and custard. The recipe is basic enough so that it can be transformed if needed, here's what you'll need:
(makes 1 shell ideal for 9" tart mold)

5 ounces of butter or shortening (1/2 cup + 2 tbsps)
5 ounces icing sugar sifted (1/2 cup +2 tbps) 
2 egg yolks, room temperature
1/2 tsp vanilla extract
1 3/4 cup cake and pastry flour sifted
(if you have no pastry flour, take 1 cup flour, remove 2 tbsp and replace them with cornstarch)
1/4 tsp salt

Start by creaming the butter and sugar, once it's smooth, add the egg yolks and vanilla, beat for another 2 minutes, then add in the flour and salt, beat till everything is incorporated, remove the dough with a spatula and shape into a disc, wrap in cellophane, then refrigerate for at least 2 hours. 

To use, remove from wrapping, dust the board with flour, then roll out into whatever you will be using it for, making sure to turn the dough, because it may stick to the board or counter. If for cookies, roll out to 1/8 inch thick then use a cookie cutter, place on parchment lined cookie sheet and chill for 30 minutes before baking. Now bake for 10 to 12 minutes in 325F preheated oven. Once cooled, fill with jam and close with another cookie, frost with icing glaze made of 1/4 cup icing sugar and 1 tsp water, and enjoy. If making a tart shell, roll out to about 11 inches in diameter, then lift over the mold, tuck in the dough into the mold, then remove excess, dock with a fork, chill for 30 to 45 minutes and bake at 325F preheated oven for about 20 minutes. Remove from the oven, cool and voila, perfect tart shell, ready for use!