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Mix shortening, brown sugar, and molasses in a large bowl.
Mix in ½ cup cold water.
In a medium bowl, whisk together flour, salt, allspice, ginger, cloves, and cinnamon.
Gradually mix the flour mixture into the molasses mixture.
In a small bowl, stir together baking soda and 3 tablespoons cold water until soda is mostly dissolved; stir into the batter.
Chill dough thoroughly.
Take ⅓ of the dough and roll out ½-inch thick on a well-floured surface.
Keep remaining dough in the refrigerator.
Cut rolled dough in 2-½ inch circles using a floured cookie or biscuit cutter.
Place far apart on a lightly greased baking sheet (about 6 to 9 per sheet).
Bake at 350°F for 15 to 18 minutes or until no imprint remains when lightly touched.
Sprinkle ½ teaspoon crushed candy cane on top of each hot cookie and lightly press them into the cookie.
Transfer cookies to a cooling rack.
Divide the remaining dough in half and repeat the cutting and baking process.