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