Preheat oven to 375°F. In large bowl, combine flour, baking soda, salt and spices. In large saucepan, melt shortening; cool slightly. Stir in sugar, molasses and egg; mix well. Add 2 cups flour mixture; mix well. Turn mixture onto lightly floured surface. Knead in remaining flour mixture by hand. Add additional flour, if necessary, to make firm dough. Roll out on a lightly floured surface to 1/4-in. thickness.

Bake on ungreased cookie sheet until lightly browned on edges, about 10-15 minutes. Cool on cookie sheet placed on cooling grid 3 minutes; remove from cookie sheet and cool completely.

*Substitute 3/4 cup light corn syrup for molasses to make Blonde Gingerbread.