Gingerbread Cookie Mix

Sift flour, ginger, baking soda, cinnamon and cloves into a medium bowl. Using an electric mixer, beat shortening and butter in a large bowl until light. Add sugar and beat until fluffy. Beat in molasses, then egg. Add dry ingredients. Using a spoon, stir until mixture forms dough (dough will be very soft). Divide dough into thirds. Gather each third into a ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. Can be prepared 2 days ahead. Keep refrigerated.

Preheat oven to 350. Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining dough refrigerated). Press rolling pin into dough serveral times to flatten slightly for easier rolling. Roll out dough to 1/8" to 1/4" thickness, frequently lifting and turning dough to prevent sticking. Use cookie cutters dipped in flour. Transfer cookies to an ungreased nonstick baking sheet, spacing 1/2" apart. Bake cookies for about 15 minutes or until done. Let cookies stand on sheet for one minute before removing with a metal spatula. Transfer to racks to cool completely.

Continue as above with 2 other disks. Reserve scraps all together and combine. Flatten into a disk. Wrap with plastic and freeze for about 30 minutes or until firm. Repeat as above.

Decorate with Powdered Sugar Icing (See Citrus Sugar Cookie Recipe).