I have a similar issue with shortbread that contains only fat, flour, and sugar. I have made this recipe before successfully, but this one turned into puddles of sand! The result was not even a unified cookie that could be scraped up...truly a baking sheet covered in sand. The single big difference is that I browned the butter (and re-solidified) before creaming with the sugar. Is it possible there was not enough moisture in the dough for a gluten matrix to form? If not that, any suggestions to improve? I don't mind adding an egg, xanthan gum, psyllium, or any other additives. No dietary restrictions and plenty of exotic ingredients at my disposal.

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