Pfeffernusse...

3 1/2 cups all-purpose flour
2 tsp. baking powder
1 1 /2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground cardamom
1/4 tsp. freshly ground black pepper
1 cup butter, softened
1 cup granulated sugar
1/4 cup dark molasses
1 large egg
Powdered sugar

Grease cookie sheets; set aside. Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom, and pepper in large bowl; stir to combine.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.

Preheat oven to 350 degrees. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until golden brown.

Remove cookies to wire racks; dust with sifted powdered sugar. Cool completely. Store tightly covered at room temperature or freeze up to 3 months.