In a large bowl cream together the sugar, shortening, black coffee, eggs, and honey. Beat until light and creamy.
Then add the salt, flour, baking soda, cloves and anise extract to the wet ingredients. Mix by hand until well combined.
Shape the dough into a ball, wrap in plastic wrap and refrigerate overnight (while not 100% necessary, this step allows the flavors to really come together). Be sure to store in an airtight container.
When ready to bake, preheat the oven to 350F.
Shape the dough into 1 inch balls. Place the dough balls 2 inches apart on a greased baking sheet.
Bake for 10-12 minutes and cool for 10 minutes on a wire rack.
Store the cookies in an airtight container for up to 1 week.