Gingerbread Cookie Dough

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.