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1
Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy.
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2
Beat in egg, vanilla, baking powder, salt, cinnamon, and cardamom.
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3
Add flour and cornmeal and stir with a wooden spoon until just blended.
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4
Halve dough and pat into 2 disks (dough will be very soft).
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5
Chill, wrapped in plastic wrap, at least 4 hours.
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6
Preheat oven to 350F.
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7
Roll out 1 piece of dough between 2 sheets of wax paper to 1/4 inch thick.
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8
Remove top sheet of wax paper and cut 3 cookies with fluted cutter, leaving cutouts in place.
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9
Replace wax paper.
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10
Roll out remaining piece of dough and cut 3 more cookies in same manner.
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11
Chill both pieces of dough until firm, about 15 minutes.
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12
Carefully transfer cookies to an ungreased large baking sheet and keep chilled.
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13
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).
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14
Transfer to baking sheet with other cookies.
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15
Bake cookies in upper third of oven until edges are golden brown, about 20 minutes.
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16
Transfer to a rack and dust with confectioners sugar.
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17
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.
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18
Add fruit and bourbon (if using) and saute, stirring occasionally, until fruit is tender, about 5 minutes (sauce will be red).
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19
Remove from heat.
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20
Place 1 cookie on each of 6 dessert plates and dust again with confectioners sugar.
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21
Spoon some warm fruit topping over each cookie, then top with a scoop of ice cream.
