Cornmeal-Cookie Sundaes with Warm Fruit |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 1 hr Start to finish: 6 hr Ingredients:
1 stick (1/2 cup) unsalted butter, softened |
1/3 cup granulated sugar |
1/3 cup packed light brown sugar |
1 large egg |
1/2 teaspoon vanilla |
1/2 teaspoon baking powder |
3/4 teaspoon salt |
3/4 teaspoon cinnamon |
3/4 teaspoon ground cardamom |
1 cup all-purpose flour |
1/2 cup yellow cornmeal |
confectioners sugar for dusting |
1 tablespoon unsalted butter |
1/4 cup packed light brown sugar |
1/2 tablespoon fresh lemon juice |
3 firm-ripe nectarines, thinly sliced |
4 firm-ripe red plums, thinly sliced |
2 tablespoons bourbon (optional) |
accompaniment: butter pecan ice cream |
Directions:
1. 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 until just blended.
2. Halve dough and pat into 2 disks (dough will be very soft). Chill, wrapped in plastic wrap, at least 4 hours.
3. Preheat oven to 350°F.
4. Roll out 1 piece of dough between 2 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.
5. 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.
6. Bake cookies in upper third of oven until edges are golden brown, about 20 minutes. Transfer to a rack and dust with confectioners sugar.
7. 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.
8. 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.
9. Cooks' notes: Dough can chill up to 8 hours (overnight). Cookies keep in an airtight container (preferably tin) at room temperature 1 week.
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