|Honey||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Anise seed||1⁄4 Teaspoon, finley crushed|
Heat the honey in a 4-quart saucepan just until thin and hot (do not boil).
Stir in the butter; cool to lukewarm.
Beat the egg into the honey mixture.
Sift the flour with the salt, baking powder, baking soda, nutmeg, allspice, cardamom, and pepper.
Blend in the crushed anise seed.
Stir into the honey mixture.
Refrigerate 30 minutes to an hour, or until the dough can be easily handled.
Shape the dough into balls about 3/4 inch in diameter.Place on a lightly greased cookie sheet.
Bake in a 350° oven for 13 to 15 minutes, or until only the barest imprint remains when lightly touched.
Cool on a rack.
For glazing, place 12 to 14 cookies in a bowl with 2 tablespoons of the Honey Glaze.
Mix with your fingertips to coat all sides (it is not necessary to coat them evenly).
Place the coated cookies on a sheet of waxed paper.
Let stand until completely set, and the cookies can be removed easily with the glaze on the bottoms intact.
Store in a tightly covered container.
The glaze will keep them chewy.