Instructions: Combine flour, pepper, salt, aniseed, cinnamon, baking soda, allspice, cloves and nutmeg in medium bowl.

Using electric mixer, beat butter, molasses and sugar in large bowl until fluffy. Beat in egg and 1 teaspoon water. Add dry ingredients and beat at low speed just until combined.

Spoon dough into 16-inch-long log on sheet of plastic wrap. Using plastic wrap as aid, smooth dough log. Wrap dough tightly and refrigerate until just firm, about 1 hour. Unwrap log and press finely chopped pecans evenly into sides. Wrap and refrigerate until very firm, at least 6 hours.

Position rack in center of oven and preheat 350 degrees. Grease heavy large cookie sheets.

Slice cookie log into 1/2-inch-thick rounds. Transfer rounds to 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.

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