In a large mixing bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in baking powder, baking soda, pepper, cinnamon, salt, cardamom and ginger. Stir in flour 1/2 cup at a time, blending well after each addition. Form dough into a ball; wrap and refrigerate 24 hours.

Preheat oven to 350 degrees F. Roll rounded 1/2 teaspoons of dough into 3/4-inch balls. Arrange, 1-inch apart, on ungreased baking sheets. Bake 11-14 minutes or until golden brown on bottom. Cool on wire rack. Cookies may be stored in airtight containers at room temperature for one month.

Makes about 4-6 dozen cookies.