- 3 to 4 firm ripe mangos, seeds removed and thinly sliced or cut into bite-size pieces
- 2 to 4 cups vanilla or French vanilla ice cream or reduced-fat or reduced-sugar vanilla ice cream
- Brandy or orange or almond liqueur or cream sherry or golden port as desired (see note)
- Cashews or sliced or slivered blanched almonds or coarsely chopped English walnuts or pecans, toasted or untoasted as desired, for garnish (optional)
- Sprigs of fresh mint for garnish
Prepare mangos. Spoon ½ to1 cup ice cream into each of 4 sherbet glasses or other dessert dishes. Top each serving with fruit, dividing evenly. Drizzle a small amount of desired brandy or liqueur or sherry or port over each portion. Garnish each with nuts of choice, if desired and a sprig of mint. May accompany with Michele’s Marvelous Sour Cream Cookies with Browned Butter Icing or other desired cookies. Serve immediately.
Note: May omit alcoholic spirits. Warm some preserves or jam of choice and spoon over ice cream. Top with fresh fruit and nuts. Garnish each with a sprig of mint. Accompany with cookies, if desired.
about 3 dozen
- 2½ cups sifted flour
- 1 teaspoon baking soda
- 1 teaspoon salt (see note)
- ½ teaspoon baking powder
- ½ cup butter or margarine, at room temperature, or 1/4 cup each
- 1½ cups light or dark brown sugar, firmly packed
- 2 eggs, at room temperature (see note)
- 1 cup sour cream, at room temperature (see note)
- 2/3 cup finely chopped English walnuts
Sift together the first 4 ingredients; set aside. In a medium bowl, cream butter thoroughly. Gradually add brown sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately stir in dry ingredients and sour cream, a small amount at a time, mixing well after each addition. Stir in nuts. Cover dough with plastic wrap and refrigerate for 8 to 12 hours.
Drop dough by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart; bake in a preheated moderate oven (350 degrees F.) for 8 to 10 minutes, or until very lightly browned. Transfer cookies to wire racks to cool thoroughly. Frost cookies with Browned Butter Icing, coating the top of each liberally. Store in a cool place in an airtight container.
Note: May reduce salt to 1/4 to ½ teaspoon, if desired. May use egg substitute, IE Egg Beaters, to equal 2 eggs, if desired. May use reduced-fat sour cream, if desired. Do not use no-fat sour cream.
These changes may result in a difference in flavor from the original recipe.
Note: When putting cookies in a container, place sheets of wax paper between layers so that icing does not stick.
Variations: Substitute finely chopped black walnuts or pecans or hazelnuts for English walnuts.
Add 1 tablespoon freshly grated orange peel to dough. Or, add about ¼ teaspoon nutmeg to dough.
- ½ cup butter or margarine (see note)
- 1½ cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- Milk as needed, at room temperature
Heat medium heavy saucepan over moderate heat; add butter and completely melt, allowing butter to begin to turn a light brown. Do not allow butter to become too dark a brown color or burn. Remove from heat and gradually add confectioners’ sugar and vanilla, beating well. Beat in a few drops of milk as needed to achieve desired spreading consistency and that icing is smooth. Spread icing immediately over cookies.
Note: May use margarine in place of butter, but flavor will not be the same.