- 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
- Special equipment: a 3 1/2- to 4-inch fluted round cookie cutter
- 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.
- 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 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.
- 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, about 20 minutes. Transfer to a rack and dust with confectioners sugar.
- 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.
- 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.