Active time: 1 hr Start to finish: 6 hr

Makes 6 servings.

INGREDIENTS

  • for cookies
  • 1stick (1/2 cup) unsalted butter, softened
  • 1/3cup granulated sugar
  • 1/3cup packed light brownsugar
  • 1large egg
  • 1/2teaspoon vanilla
  • 1/2teaspoon baking powder
  • 3/4teaspoon salt
  • 3/4teaspoon cinnamon
  • 3/4teaspoon ground cardamom
  • 1cup all-purpose flour
  • 1/2cup yellow cornmeal
  • confectioners sugar for dustingfor topping
  • 1tablespoon unsalted butter
  • 1/4cup packed light brown sugar
  • 1/2tablespoon fresh lemon juice
  • 3firm-ripe nectarines,thinly sliced
  • 4firm-ripe red plums, thinlysliced
  • 2tablespoons bourbon (optional) accompaniment:butter pecanice creamspecial equipment:a 3 1/2- to 4-inch fluted round cookie cutter

    DIRECTIONS

    Make cookies: Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy. Beat in egg, vanilla, baking powder, salt, cinnamon, and cardamom. Add flour and cornmeal and stir with a wooden spoon untiljust blended.

    Halve dough and pat into 2 disks (dough will be very soft). Chill, wrapped in plastic wrap, at least 4 hours.

    Preheat oven to 350°F.

    Roll out 1 piece of dough between2 sheets of wax paper to 1/4 inch thick. Remove top sheet of wax paper and cut 3 cookies with fluted cutter, leaving cutouts in place. Replace wax paper. Roll out remaining piece of dough and cut 3 more cookies in same manner. Chill both pieces of dough until firm, about 15 minutes.

    Carefully transfer cookies to an ungreased large baking sheet and keep chilled. Reroll scraps between 2 sheets wax paper and cut out 2 more cookies (for a total of 8; you’ll have 2 extra in case of breakage). Transfer to baking sheet with other cookies.

    Bake cookies in upper third of oven until edges are golden brown, about20 minutes. Transfer to a rack and dust with confectioners sugar.

    Prepare topping: Melt butter in a large nonstick skillet over moderately high heat, then add brown sugar and lemon juice and cook, stirring, until smooth, about 1 minute. Add fruit and bourbon (if using) and sauté, stirring occasionally, until fruit is tender, about 5 minutes (sauce will be red). Remove from heat.


    Assemble sundaes: Place 1 cookie on each of 6 dessert plates and dust again with confectioners sugar. Spoon some warm fruit topping over each cookie, then top with a scoop of ice cream.

    Cooks’ notes:
    • Dough can chill up to 8 hours (overnight).

    •Cookies keep in an airtight container (preferably tin) at room temperature1 week.