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1
In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
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2
In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
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3
Beat in the egg.
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4
Reduce the mixer speed to low and beat in the flour mixture.
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5
Cover and refrigerate for several hours.
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6
Position a rack in the middle of an oven and preheat to 350 degrees F.
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7
Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
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8
Place the balls on the cookie sheets spacing them about 2 inches apart.
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9
Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
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10
Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
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11
Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
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12
Transfer to racks and let cool completely.
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13
Repeat with the remaining cookies.
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14
Store in an air-tight container at room temperature for up to 1 week.
