In medium bowl sift flour, salt, pepper, anise seeds, cinnamon, baking soda, allspice, nutmeg, and clove

In large bowl use mixer on medium speed, be together butter, brown sugar, and molasses until light and fluffy, about 4 minutes.

Beat in the egg - save some egg whites to coat bakes cookies before sugaring

Reduce the mixer speed and beat in the flour mixture

Cover and refrigerate for several hours

Position rack in middle of often and preheat to 350°F Fahrenheit

Butter to baking sheets scoop of pieces of dough and roll between your palms into balls one and a half inches in diameter

Place the balls on the cookie sheets spacing about 2 inches apart

Bake until cookies are golden brown on the bottom and firm to the touch, about 14 minutes

Transfer the baking sheets to the racks and let the cookies cool slightly on the sheets

Place the confectioners sugar on in a sturdy paper bag, drop a few cookies into the bag, close the top securely, shake gently to coat the warm cookies with sugar

Transfer two racks and let cool completely

Coat cookies in egg white

Repeat with the remaining cookies

Store in an airtight container at room temperature for up to one week