Dough for shortbread cookies bakes all at once

Reader Josie Bucknell sent an e-mail message recently with a question about the recipe for Lemon Curd Shortbread Sandwiches, which appeared in the May 21 edition of the Food section.

Bucknell asked: “In the fifth paragraph of the recipe it states, ‘Invert the cooked first half of the dough directly on to the filling.’ Nowhere in the recipe does it state cooking any dough. Could you please clarify?”

I looked up the original version of the story, which was from the Associated Press. That sentence should not have the word cooked in it.

It should say: “Invert the reserved first half of the dough directly onto the filling.”

I’m not sure where the mistake was introduced, or if there was an updated version of the story with the change in it that we missed. However, it is correct to bake it all together at the end.

Here’s the corrected recipe:

Lemon Curd Shortbread Sandwiches

Butter and eggs make prepared lemon curd so rich and flavorful that it can stand on its own as a filling for these golden shortbread cookies. You can find it with the other jams and jellies.

1/2 cup packed light brown sugar

12 tablespoons butter, room temperature

1 1/2 cups all-purpose flour

3/4 cup lemon curd

Preheat the oven to 325 degrees. Coat a 7-by-11-inch baking dish with cooking spray. Press a piece of plastic wrap over the bottom of the dish, letting the ends hang over the sides; smooth out any wrinkles.

In a medium bowl, combine the brown sugar and butter. Use an electric mixer on medium speed to beat until light and fluffy, about 1 minute.

On low speed, beat in the flour until the mixture is well blended and holds together when pressed. Gather the dough into a ball. Divide the ball in half and press one half into an even layer over the bottom of the prepared dish.

Grab the edges of the plastic wrap and lift the rectangle of dough out of the dish. Set aside.

Press the remaining dough over the bottom of the dish in an even layer. Spread the lemon curd on top. Invert the reserved first half of the dough directly on to the filling. Peel away the plastic wrap.

Bake for 35 to 45 minutes, or until golden. Transfer the dish to a wire rack and cool completely, about 2 hours. Cut into 12 rectangles.

Yield: 12 servings

Nutrition per serving: Unable to calculate.