1/2 c. shortening
1/4 c. butter, softened
1 c. brown sugar, packed
1 egg
1/4 c. light molasses
3 1/4 c. all-purpose flour, sifted
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt
colored sugars, coconut, gumdrops etc. for decorating

In a large bowl, with electric mixer at medium speed, cream shortening with softened butter; gradually add brown sugar, packed, beating till fluffy. Now beat in egg and light molasses.

Onto wax paper, sift 3 1/4 cups all-purpose flour, baking powder, baking soda, ground cloves, ground ginger, ground nutmeg and salt. Beat into egg mixture, mixing well.

Turn dough onto wax paper; wrap well; refrigerate overnight.

Make early next day, as follows:

Preheat oven to 350°F. On floured cloth-covered pastry board, roll one-half or one-third of dough at a time, refrigerating rest. For crisp cookies, roll dough paper-thin. For softer cookies, roll 1/8-inch to 1/4-inch thick.

With floured cutter cut into desired shapes, keeping cuttings close together.

With broad spatula, lift cookies to greased cookie sheets, 1/2-inch apart.

Then sprinkle with white or colored sugar, chopped nuts, flaked coconut, cut-up gumdrops, etc.

Bake 10 minutes or till done. Cool on wire racks. Store in covered container.