1/3 cup shortening
1/3 cup packed brown sugar
¼ cup unsulfured molasses
¼ cup dark corn syrup
1¾ to 2 cups all purpose flour
2 t ground ginger
1¼ t baking soda
1 t ground cinnamon
½ t ground cloves
Melt shortening in small saucepan over low heat. Remove from heat; stir in brown sugar, molasses and corn syrup. Set aside; cool.
Place 1½ cups flour, ginger, baking soda, cinnamon, and cloves in large bowl; stir to combine. Beat in shortening mixture with electric mixer at medium speed, scraping down side of bowl once. Gradually beat in additional flour until stiff dough forms, scraping down side of bowl once.
Knead dough on lightly floured surface, adding more flour if too sticky. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.
Preheat oven to 350°F. Grease cookie sheets; set aside. Working with 1 disc at a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 1/16 inch thickness.
Cut dough with floured 2 3/8" scalloped cookie cutter. (IF dough becomes too soft, refrigerate several minutes before continuing.) Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.) Place cookies ½" apart on prepared cookie sheets.
Bake 8 minutes or until firm and lightly browned. Remove cookies with spatula to wire racks; cool completely.
Place small strips of cardboard or parchment paper over cookies; dust with sifted powdered sugar. Carefully remove cardboard.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 6 dozen cookies.