Ingredients

Cookies
2 sticks unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 cups flour
1/4 cup melted chocolate mixed with 1/2 teaspoon melted shortening
Plums
2 tablespoons unsalted butter
1/2 cup sugar
6 fresh plums, quartered
Juice from 1 lemon
1 tablespoon grated lemon zest

1/2 cup Madeira
2 scoops vanilla bean ice cream
Fresh mint sprigs and a shaker of powdered sugar

Directions

Preheat the oven to 350 to F.
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 scrap 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, 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 wit