Preheat oven to 375°.
Cream shortening and sugar.
Add molasses, vinegar and egg and mix until blended.
If using Bosch, remove beaters and replace with kneading arm.
Combine remaining ingredients; use whisk or fork to mix together.
Add dry ingredients a cup at a time to mixture and mix until dough pulls away from side of bowl.
Place dough in sealed container and refrigerate 4 hours - overnight. (Overnight is best!)
Lightly sprinkle cutting surface with flour. Use as little flour as possible for best results.
Divide dough into four balls. Keep extra dough refrigerated.
Roll dough into desired thickness. Cut shapes and place on parchment or Silpat lined baking sheet. (No need to grease the pan.)
Bake at 375° for 6-10 minutes depending on size and thickness of cookie.
Remove cookies from oven when they look "not quite done." Allow to cool on cookie sheets for a couple of minutes, then gently place on cooling racks to finish cooling.
Decorate!