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=== COOKIES ===
2 Sticks Unsalted butter;
-softened
9 tb Sugar
1 1/2 ts Vanilla
1/2 ts Ground cinnamon
1 ts Grated lemon zest
2 c Flour
1/4 c Melted chocolate; mixed with
1/2 ts Melted shortening
=== PLUMS ===
2 tb Unsalted butter
1/2 c Sugar
6 Fresh plums; quartered
Juice from 1 lemon
1 tb Grated lemon zest
1/2 c Madeira
2 Scoops Vanilla bean ice
-cream
Fresh mint sprigs
Powdered sugar; in a shaker
Preheat the oven to 350 degrees. For the cookies: In an electric mixer,
with a paddle attachment, cream the butter and sugar together. Add the
vanilla, cinnamon, and lemon zest. With the mixer on medium, add the flour,
about 1/4 cup at a time. Stop the mixer once or twice to scrape down the
sides of the bowl. Beat until the dough is smooth and forms a ball around
the paddle. Line a cookie sheet with parchment paper. Roll one tablespoon
of the dough into a ball and place onto the cookie sheet 1-inch apart.
Using your fingers, press down onto the balls to flatten it. Bake for 20
minutes or until slightly golden around the edges. Drizzle cooled cookies
with the melted chocolate. For the plums: In a saute pan, heat melt the
butter. Stir in the sugar to dissolve. Add the plums, lemon juice, and
zest. Saute the plums until they are completely coated with the sugar,
about 2 to 3 minutes. Flame the Madeira. Reduce 1 to 2 minutes over high
heat. Remove from heat. Place the ice cream in an over-sized bowl. Pour the
plums over the ice cream. Position the cookies so they are coming out from
the ice cream. Garnish with fresh mint and powdered sugar. This recipe
yields 2 servings.
Comments: The original recipe title as listed is ?Plums And Madeira Over
Ice Cream With Chocolate Iced Short Dough Cookies?.
Yields
2 servings
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