- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup sugar
- 1/4 cup light unsulfured molasses
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour, sifted
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup minced crystallized ginger
- 1 1-pint basket strawberries, hulled, quartered
- 1 1/2-pint basket blueberries
- 2 peaches, peeled, pitted, sliced
- 2 pints purchased lemon sorbet
- For cookies: Preheat oven to 325°F. Butter 2 large nonstick cookie sheets. Bring first 5 ingredients to simmer in heavy small saucepan over medium heat, stirring constantly. Remove from heat. Whisk in vanilla, then flour. Cool cookie mixture 10 minutes.
- Drop mixture by level tablespoonfuls onto cookie sheets, spacing 6-inches apart and forming 3 cookies on each sheet. Using buttered fingertips, press out each round to 4 1/2-inch diameter.
- Bake 1 sheet until cookies are deep brown, about 12 minutes. Cool cookies on sheet just until firm enough to lift without breaking, about 2 minutes. Working quickly, lift 1 cookie from sheet. Drape cookie top side up over inverted 3/4-cup custard dish. Gently flatten cookie on dish bottom; crimp sides to form fluted cup. Repeat with remaining 2 cookies, returning cookie sheet to oven briefly if cookies harden. Repeat baking and molding process with remaining cookies. Cool. Gently remove cookies from dishes.
- For fruit: Stir first 3 ingredients in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Refrigerate ginger syrup until cold. (Cookies and syrup can be prepared 1 week ahead. Store cookies at room temperature in airtight container. Keep sauce refrigerated.) Place fruit in bowl. Add half of ginger syrup and toss well.
- Place 1 cookie on each of 6 plates. Fill each with 3 scoops of sorbet and spoon fruit and remaining syrup over.