2 1/4 c. flour
3/4 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. anise seed
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 c. (1 stick) unsalted butter, room temp.
1/2 c. light molasses
1/2 c. sugar
1 lg. egg
1 tsp. water
2/3 c. finely chopped pecans

Combine first 9 ingredients, (flour through nutmeg), in medium bowl. Using electric mixer beat butter, molasses and 1/2 cup sugar in large bowl until fluffy. Beat in egg and water. Add dry ingredients and beat at low speed until just combined.

Spoon dough into 16 inch log on sheet of plastic wrap. Smooth dough log. Wrap tightly and refrigerate until just firm, about 1 hour. Unwrap and press pecan pieces evenly into sides of log. Wrap and refrigerate again at least 6 hours.

Position rack in center of oven and preheat to 350 degrees. Grease large cookie sheets. Slice cookie log into 1/2 inch thick rounds. Place on prepared sheets, spacing 1 1/2 inches apart. Bake cookies until brown around edges and firm to touch, about 16 minutes. Transfer cookies to rack and cool.

Makes about 30.