In large bowl, combine butter and brown sugar; beat until light and fluffy. Stir in molasses and water. Lightly spoon flour into measuring cup; level off. Add flour, cinnamon, baking soda, salt, anise seed, nutmeg, cloves, cardamom and pepper; blend well. Stir in nuts. Cover with plastic wrap; refrigerate 2 hours for easier handling.
Heat oven to 350°F. Shape dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets.
Bake at 350°F. for 9 to 12 minutes or until bottoms are golden brown. Immediately remove from cookie sheets. Roll in powdered sugar.