Lightly spray the mold with nonstick cooking spray; blot out excess with paper towel.
Combine flour, cinnamon, ginger, baking soda, salt and cloves; mix well.
In a large mixing bowl fitted with the paddle, beat the shortening and sugar until well blended. Add molasses and egg and beat until smooth.
Gradually add flour mixture and mix well.
Shape dough into a ball; divide into two portions. Wrap each portion in plastic wrap and chill for 30 minutes.
Preheat oven to 350°F. Press small portions of dough into the mold and roll over dough with rolling pin. Cut off excess with serrated knife held parallel to the surface of the mold.
Bake 17-20 minutes or until edges are lightly browned. Cool in mold for 5 minutes before turning out.