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1
Sift the flour, baking soda, cinnamon, ginger, cloves, allspice, nutmeg, and salt together into a large bowl.
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2
In another large bowl, using a handheld electric mixer set at high speed, beat the shortening and brown sugar together until light in color and texture, about 2 minutes.
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3
Beat in the molasses and brandy.
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4
Using a wooden spoon, gradually stir in the flour to make a stiff dough.
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5
(If the dough seems too dry, sprinkle with additional brandy and mix with your hands until moistened.)
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6
Gather up the dough and divide into 4 thick disks.
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7
Wrap each disk in plastic.
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8
Refrigerate until well chilled, at least 4 hours or overnight.
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9
Position a rack in the center of the oven and preheat to 350F.
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10
(These cookies are best when baked one sheet at a time in the center of the oven.)
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11
Work with one disk of chilled dough at a time.
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12
(Unlike many other refrigerated doughs, this dough is easy to roll, even when chilled.)
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13
Unwrap the dough, place on a lightly floured work surface, and sprinkle the top of the dough with flour.
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14
Roll out the dough 1/16 inch thick, making sure that the dough isnt sticking to the work surface (run a long metal spatula or knife under the dough occasionally just to make sure, and dust the surface with more flour if needed).
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15
Brush any excess flour from the top of the dough with a soft pastry brush.
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16
Using a 2-inch round cookie cutter (preferable with a fluted edge), cut out the cookies.
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17
Place the cookies 1/2 inch apart on cookie sheets lined with nonstick baking pads.
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18
Place the scraps in a plastic bag.
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19
Bake the cookies, one sheet at a time, turning the sheet from front to back halfway during cooking, until the edges are very lightly browned, about 8 minutes.
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20
Do not overbake the cookies or they will taste bitter.
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21
Transfer to wire racks to cool completely.
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22
Repeat the procedure with the remaining dough, placing any scraps in the plastic bag.
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23
To bake more cookies, knead all of the scraps from the 4 disks together.
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24
(If the dough seems dry, sprinkle with 2 teaspoons of brandy and knead until moistened.)
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25
Working with half of the dough at a time, roll out more cookies and bake.
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26
Do not roll out the scraps a third time, as they will have picked up too much flour and will be tough.
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27
(The cookies can be baked up to 2 months ahead, stored in airtight containers at room temperature.)
