Homemade Gingerbread Cookies

In a large mixing bowl, beat the shortening and softened butter with a mixer on medium to high speed for about 30 seconds.
Add the next seven ingredients (baking powder, ginger, baking soda, cinnamon, cloves, salt, and granulated sugar).
Beat until well combined, scraping the sides of the bowl as needed.
Beat in the egg, molasses, and cider vinegar.
Gradually add as much of the all-purpose flour as you can with the mixer.
Stir in any remaining flour by hand.
Divide the dough in half, cover it, and chill it for 1 hour, or until the dough is easy to handle.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out one portion of the dough and cut out your desired shapes, re-rolling the scraps as needed.
Place the cutouts approximately 1 inch apart on ungreased cookie sheets.
Bake for 6 to 8 minutes or until the edges of the cookies are firm.
Let them cool on the cookie sheet for 1 minute, and then transfer them to a wire rack to cool completely.