Smoky Cardamom Ginger Molasses Cookies

Step 1: 3 TO 7 DAYS IN ADVANCE:

Step 2: Mix the cardamom pods with the 1/2 cup of the rolling sugar in a container. Cover. Set aside.

Step 3: TO MAKE THE COOKIES:

Step 4: Take the pods out of the rolling sugar. Keep the sugar; you'll need it later. Crack them open and remove seeds.

Step 5: Crush the seeds. Set them aside.

Step 6: Over medium-low heat, melt the 3/4 cup of butter in a saucepan. Add the cardamom pods(not the seeds). Simmer until the butter foams, then remove it from heat and let it rest 15 minutes.

Step 7: Remove the cardamom pods and discard them.

Step 8: Cool the butter to room temperature.

Step 9: In a different bowl, mix the flours, baking soda, salt, spices, the crushed cardamom seeds, and the pepper.

Step 10: In a large bowl, cream the butter and the 1 cup of sugar. Beat in the molasses and the egg.

Step 11: Gradually add the dry ingredients from the other bowl and stir until just combined.

Step 12: Cover and chill in the refrigerator for at least 2 hours-- or-- up to 2 days.

Step 13: Heat the oven to 375 degrees Fahrenheit. Either grease a baking sheet or line it with parchment paper.

Step 14: Form heaping tablespoons of batter into balls. Roll into the 1/2 cup of the saved rolling sugar (that you formerly stored the pods in).

Step 15: Put two inches apart on the baking sheet.

Step 16: Bake 8-10 minutes. Cool on the baking sheet for 2 minutes, then transfer to a cooling rack.

Step 17: NOTE: THE PREP TIME IS REALLY NOT INCLUDED BECAUSE THEY NEED TO SIT FOR UP TO TWO DAYS.