In a medium bowl, thoroughly stir together the flour, baking soda, salt, cinnamon, ginger, and cloves; set aside.

In a large bowl, with an electric mixer on medium speed, beat together the sugar, shortening, butter, and molasses until well blended and fluffy.

Beat in the egg until very well blended and smooth.

Beat in half of the flour mixture until evenly incorporated.

Beat or stir in the remaining flour mixture until evenly incorporated.

Cover and refrigerate the dough for at least 1 ½ hours or up to overnight.

Preheat the oven to 350 degrees F. Grease several baking sheets or coat with non-stick spray.

Shape portions of the dough into 1-inch balls with lightly greased hands.

Place on the baking sheets, spacing about 2 ½ inches apart. Using your hand, pat down the cookie tops just slightly.

Bake the cookies, one sheet at a time, in the upper third of the oven for 10 to 14 minutes, or until barely firm in the centers and faintly browned at the edges.

Reverse the sheet from front to back halfway through baking to ensure even browning.

Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.

Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.

FOR THE ICING, IF USING: In a medium bowl, stir together the powdered sugar, butter, cream or milk, and vanilla until very well blended and smooth.

If the icing is too thick to spread, thin it with a bit more cream or milk; if too thin, stir in a bit more powdered sugar.

Using a table knife, spread a small amount of icing over the center of each cookie.

Store in an airtight container for up to 10 days or freeze for up to 2 months.