Peppernuts (Spice Cookies)

Directions

1. Place molasses, honey, butter, and shortening in a small saucepan set over medium heat, cooking and stirring until melted and well combined.
2. Remove mixture from the heat and let it cool to room temperature.
3. Stir in eggs and anise extract.
4. Whisk together flour, sugar, brown sugar, cinnamon, baking soda, ginger, cardamom, nutmeg, cloves, black pepper, and salt in a large bowl.
5. Pour in molasses mixture gradually while mixing.
6. Cover dough and chill it in the refrigerator, covered, for at least 2 hours.
7. Preheat oven to 325°F (163°C) and grease a large baking sheet or line it with parchment.
8. Roll dough into 1-inch (2.5-cm) balls, place them on the prepared baking sheet spaced apart, and bake for 12–15 minutes until golden-brown.
9. Remove cookies from the oven and transfer them to a wire rack.
10. Roll warm cookies in powdered sugar to coat and then return them to the wire rack to cool completely before serving or storing in an airtight container.