In a large saucepan over medium heat, combine vegetable shortening, brown sugar, molasses, baking soda, cinnamon, ginger, cloves, and salt; heat until warm, mashing out any lumps. Remove from heat; while still warm, stir in flour. Cover and refrigerate overnight.
Preheat oven to 375 degrees F. Lightly grease cookie sheets.
When read to bake, take only as much dough as you will need out of the refrigerator. (Unused dough may be stored in the refrigerator as long as a month - in fact, cookies are better if dough has "mellowed" for awhile.)
Roll dough on a lightly floured surface, using as little flour as possible. Also flour rolling pin. Roll dough out paper thin (or as thin as possible) and cut into desired shapes with cookie cutters. Place onto prepared cookie sheets.
Bake 5 to 6 minutes or until light brown.
After removing cookies from oven, with a clean soft cloth lightly brush off any excess flour. Let cool on cookie sheet and remove when you can handle them comfortably.
Store in airtight containers.
Moravian Ginger Cookies Recipe: https://whatscookingamerica.net/cookie/moraviancookie.htm