Place molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Beat in eggs.
Combine flour, white sugar, brown sugar, anise, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, black pepper, and salt in a large bowl. Add molasses mixture; stir until thoroughly combined. Refrigerate dough until well chilled, about 2 hours.
Preheat the oven to 325 degrees F (165 degrees C).
Bake in the preheated oven until firm to the touch with slight cracking, 10 to 15 minutes. Cool on the baking sheets briefly before removing them to a wire rack to cool completely.
Dust cooled cookies with confectioners' sugar. Store in an airtight container.
Ingredients
Directions
Place molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Beat in eggs.
Combine flour, white sugar, brown sugar, anise, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, black pepper, and salt in a large bowl. Add molasses mixture; stir until thoroughly combined. Refrigerate dough until well chilled, about 2 hours.
Preheat the oven to 325 degrees F (165 degrees C).
Bake in the preheated oven until firm to the touch with slight cracking, 10 to 15 minutes. Cool on the baking sheets briefly before removing them to a wire rack to cool completely.
Dust cooled cookies with confectioners' sugar. Store in an airtight container.
