In your largest bowl, cream together shortening and sugar. Add molasses, egg and vinegar; beat well with spoon until smooth (can use mixer).

In a separate bowl, sift together flour, soda, salt, ginger, cinnamon and cloves. Stir by small amounts into creamed mixture (you may not need all of this flour mixture!) until it is doughy, not too tacky. Now you can cover the bowl of cookie dough with plastic wrap and a clean kitchen towel, and refrigerate for 3 hours. Or, if you prefer, divide the dough into large balls of equal proportion. Flatten them a bit, and wrap in plastic wrap. When your 3 hours of refrigeration time is done, you can simply roll out these individual patties.

After 3 hours, remove dough from fridge. You may want to let it sit for a little while to make the dough more pliable. If you have not divided the dough into patties, then take a section of your dough and roll it 1/4 inch thick on a lightly floured surface. (Roll your patties 1/4 inch thick at this point too.) Cut with cookie cutters and place on cookie sheets.

Baker's Tip: Once the cookies have been cut, take the extra dough, wad it up (say 2" round by 1 1/2" thick/tall), and place on cookie sheet too. These are the best!

Bake at 350 degrees F. for 5 minutes. Cool slightly before removing to cooling racks. Repeat process with remaining dough.

Decorate with store-bought, colored icing from tubes.