Gingerbread Cookies

3 c all purpose flour 1 t baking soda 2 T ground ginger 1 t cinnamon 1/4 t ground cloves 1/4 t allspice 1/4 t salt 8 T (1 stick) unsalted butter at room temperature 1/4 c vegetable shortening at room temperature 1/2 c packed light brown sugar 2/3 c molasses 1 large egg 1) Wish together flour, baking soda, spices, and salt in a large bowl using an electric mixer on medium high speed cream butter and shortening. Add sugar and beat until fluffy about 3 minutes. Beat in molasses and egg. Scrape sides of bowl, then stir in flour mixture to form a stiff dough. Divide dough in half. Form to 2 disks, wrap in plastic wrap and refrigerate for 4 hours or overnight. 2) Preheat oven to 350. Line 2 large baking sheets with parchment. Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Cut out cookies with a 3 inch cutter and place 1 inch apart on baking sheet. Gather scraps and re-roll to form more cookies. Repeat with remaining dough. #) Bake cookies for 10 to 12 minutes switching sheets top to bottom and front to back halfway through. Let cool for 5 minutes on baking sheets on wire racks. Transfer cookies to racks to cool. Repeat with remaining cookies.