I named these “Jamaican” because this recipe was given to me by a Jamaican chef, who I did not get his name. If your out there, thank you. Here’s to you. These have a nice spicey, bite.

Ready

• 1 ¾ cups flour
• ½ cup cornstarch
• 2 tsp baking powder
• ½ tsp ground cardamom
• ½ tsp ground cinnamon
• ½ tsp grated nutmeg
• ½ tsp ground ginger
• ½ tsp ground allspice
• ½ tsp freshly ground black pepper
• pinch of salt
• 1 cup butter
• 1 ⅓ cups light brown sugar
• ½ tsp vanilla extract
• 1 tsp finely grated lemon zest
• ¼ cup whipping cream
• ¾ cup finely ground almonds
• 2 Tbsp powdered sugar

Set

• Baking sheets
• Parchment paper or Silpat mat (non-stick mat)
• Electric mixer with paddle
• Bowl
• Sifter
• Wire racks

Go

1. Sift flour, cornstarch, baking powder, spices, salt and pepper into bowl. Set aside.
2. Cream butter and brown sugar, in mixer, until light and fluffy.
3. Beat in vanilla extract and lemon zest.
4. Turn mixer on low speed and add flour and cream alternatively, beginning and ending with flour.
5. Stir in ground almonds.
6. Shape dough into ¾ inch balls and place on baking sheet about 1 inch apart.
7. Bake for 15-20 minutes until golden brown underneath (check by lifting up one cookie and looking)
8. Remove from oven and allow to cool 1 minute on baking sheet before transferring to racks to cool completely.
9. Garnish with powdered sugar.

What you should know

Note: all ingredients should be at room temperature before incorporating. See the Baker’s Creed for more on this subject.