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1
Adjust two racks to divide the oven into thirds.
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2
Preheat the oven to 375 deg.
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3
F.
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4
Lightly grease two baking sheets.
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5
In a medium-size bowl, with a whisk, combine the flour, baking soda, lemon zest, salt, ginger, cinnamon, and cloves until thoroughly mixed.
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6
In a large bowl, with an electric mixer at medium-high speed, beat the sugar, shortening, molasses, water, and egg until creamy, 1 to 2 minutes.
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7
With the mixer at medium-low speed, gradually add the flour mixture, beating just until blended.
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8
Let stand for 5 minutes before dropping by rounded teaspoonfuls onto the prepared baking sheets, spacing the drops about 2 inches apart.
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9
Bake for 8 to 12 minutes until the edges are pale golden brown.
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10
Reverse the baking sheets on the racks and from front to back once during baking.
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11
With a wide turner, immediately transfer the cookies to wire racks to cool completely.
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12
While the cookies are cooling, make the icing.
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13
In a small bowl, beat together the confectioners' sugar, lemon zest, butter, and lemon juice.
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14
Gradually add the milk until the mixture reaches a good spreading consistency.
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15
With a small spatula or a butter spreader, spread thinly over the cooled cookies.
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16
Let set until the icing hardens, about 1 hour.
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17
Store in a tightly covered container, separating the layers with sheets of waxed paper.
