1/2 cup shortening
3/4 cup milk
4 eggs
3 tablespoons oil
2 tablespoons white sugar
5 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 teaspoons ground ginger
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup water
1/2 cup butter
1/2 cup white sugar
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
In a medium bowl, whisk together shortening, milk and eggs until blended. Stir in oil, 1 tablespoon of sugar, flour, cinnamon and nutmeg; fold in 2 teaspoons of ginger and 2 teaspoons of salt and 3 tablespoons lemon juice. Pour into prepared cookie sheet.
Bake in preheated oven for 25 to 35 minutes, until set. Remove from cookie sheet to cool on wire rack.
In a medium bowl, beat together butter, 1/2 cup sugar, and 3 tablespoons milk. Beat in 2 teaspoons of ginger, 2 teaspoons of cloves, 2 teaspoons of ground ginger, 2 teaspoons of salt and 1 tablespoon lemon juice. Spread over cooled cookie sheet and sprinkle with 2 teaspoons of lemon juice. Chill until set before cutting into squares.