• In a large mixing bowl, beat the butter and brown sugar on medium high speed until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in the hot water then add it to the mixture and beat well.
• In a medium bowl, combine the flour, salt, anise seeds, cloves, black pepper, cardamom, and nutmeg.
• Add the flour mixture to the batter and mix on low until the dry ingredients are moistened then mix on medium speed for 1 to 2 minutes. Make certain to scrape the bottom of the bowl to incorporate the ingredients thoroughly. The dough will be very thick and stiff (see notes).  Wrap the dough in plastic wrap and refrigerate the dough for 6 hours or overnight.
• Preheat the oven to 350°. Scoop large rounded tablespoons of dough then roll them into balls. Place them on a greased cookie sheet 1 to 2 inches apart. Bake for 12 to 14 minutes until puffed and cracked. Allow cookies to cool completely for 1 to 2 hours.

Sugar Coating

• While the cookies are baking, make the sugar coating. In a medium saucepan combine the granulated sugar, water, and crushed anise seeds. Bring to a boil while stirring until the sugar is dissolved. Turn off the heat and allow to cool completely.
• Place the powdered sugar in a separate dish such as a pie plate. Dip the cooled cookies into the syrup and scoop them out with a fork, allowing the excess syrup to drip off then roll them in the powdered sugar.

  Set them aside on a sheet of wax paper for 10 to 15 minutes while the powdered sugar soaks in, then dip them one more time into the powdered sugar to give them a final white coating.