National Bitter Melon Council

Cookies:
INGREDIENTS:
8 ounces butter (2 sticks), room temperature
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon powdered green cardamom

Mascerated Bitter Melon
1 Bitter Melon: Cored and cubed
Juice of 1 lemon
1 cup sugar
1 tsp. corn starch

Cookies:
Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes). Bake at 325° for about 20 minutes, or until lightly browned.
Cut into wedges while warm or break apart.

Mascerated Bitter Melon:
Core and cube Bitter Melon. Put cubes in a bowl and cover with lemon juice and sugar. Toss and set aside overnight. In the morning, mascerated mixture should be part liquid and part Bitter Melon cubes. Mix everything in a blender. Pour into saucepan and add cornstarch. Heat and stir until mixture becomes thick. Cool.

To serve:
Place 1 scoop ice cream in a martini glass. Ladle Bitter Melon sauce on top, add lemon twist and serve with Lemon-Cardamom cookie