In a small saucepan combine the molasses and butter. Cook and stir over low heat until butter melts. Remove saucepan from the heat. Pour mixture into a large bowl and cool to room temperature.
In a medium bowl, stir together the flour, brown sugar, cinnamon, baking soda, cardamom, allspice, and pepper. Set aside.
Stir egg into cooled molasses mixture. Gradually stir in flour mixture until combined; knead in the last of the flour mixture by hand, if necessary. Cover and chill about 1 hour or until dough is easy to handle.
Divide dough into 12 portions. On a lightly floured surface roll each portion into a 10-inch rope. Cut ropes into 1/2-inch pieces. Place pieces 1/2 inch apart in an ungreased shallow baking pan.
Bake in 350 degree oven about 10 mins. or until edges are firm and bottoms are lightly browned. Transfer cookies to paper towels; cool. Makes 240 small cookies.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.