Grandma Clarke's Gingerbread Cookies

3/4 c. shortening
1/2 c. molasses
1/2 c. milk
1 egg
1 c. sugar
4 1/2 c. flour
1/2 t. soda
2 t. bakeing powder
1 t. salt
1 t. ginger
1 t. cinnamon
1/2 t. cloves
Heat shortening and molasses, in sauce pan until shortening is melted. Add milk  then slightly beaten egg and sugar.
In mixing bowl whisk remaining dry ingredients together.  Add molasses mixture and stir. Dough will be quite stiff.
Cover bowl with dish towel and let stand at room temperature for 1 hour (to absorb moisture and for flavors to ripen).
Roll about 1/4 inch thick, cut and bake 375 for 10 minutes.
Makes about 30 cookies.