Combine flour, baking soda, salt, nutmeg, and ginger. Whisk or sift together until well blended.

In a large saucepan, melt shortening; add sugar and molasses. Stir well. Gradually add the flour mixture.

On a lightly floured work surface, roll out a small amount of dough to 1/8-inch thickness.

Cut into gingerbread shapes using cutters dipped in flour or cocoa. Bake on greased baking sheets for about 6 to 8 minutes (depending on size of cookies). Allow cookie sheets to cool between batches.

Cool cookies on wire rack, then decorate with Confectioners Icing or Royal Icing, if desired.