Sift the flour, baking soda, ginger, cinnamon, cloves, cardamom and salt into a bowl. Set aside.

In another bowl, combine the shortening, butter, brown sugar and mix on high. Beat until fluffy.

Add and blend in the egg, molasses, and orange zest. Reduce the speed to low and slowly add the flour mixture until just combined. Cover and refrigerate for at least one hour.

Preheat oven to 350 degrees F. Lightly butter baking sheet. Form the dough into 1 1/4 inch balls, then rolls them in granulated sugar to coat. Place the dough balls on the baking sheet giving them about 2 inches of space.

Bake for about 12-15 minutes, until the cookies are golden brown and slightly cracking on top. They will still be a little soft, but will firm up as they cool. Let them cool for a few minutes on the baking sheet and then transfer to a wire rack. Store the cookies in a container for up to a week. Enjoy!