PREPARATION:

1. Melt shortening in small saucepan over low heat. Remove from heat; stir in brown sugar, molasses and corn syrup. Set aside to cool.
2. Place 1-1/2 cups flour, ginger, baking soda, cinnamon and cloves in large bowl; stir to combine. Beat in shortening mixture. Gradually beat in remaining 1/4 cup flour to form stiff dough.
3. Knead dough on lightly floured surface, adding more flour if dough is too sticky. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.
4. Preheat oven to 350°F. Grease cookie sheets; set aside. Working with 1 disc at a time, roll out dough on lightly floured surface to 1/16-inch thickness.
5. Cut dough with floured 2-3/8-inch cookie cutter. (If dough becomes too soft, refrigerate several minutes before continuing.) Gently press dough trimmings together; reroll and cut out more cookies. Place cutouts 1/2 inch apart on prepared cookie sheets.
6. Bake 8 minutes or until firm and lightly browned. Remove cookies to wire racks; cool completely.
7. Place small strips of cardboard or parchment paper over cookies; dust with sifted powdered sugar. Carefully remove cardboard.