Preheat oven to 400 degrees. Line cookie sheets with parchment paper.
Cream together the shortening and the sugar until light and fluffy; add the egg and molasses and beat well. In a separate bowl, combine the flour, salt, ginger, nutmeg and cloves. Alternate adding the dry ingredients with the baking soda water to the sugar mixture, beating well after each addition*.
Drop by large spoonfuls on prepared cookie sheets and bake for eight minutes, until puffy. Allow to cool on a baking rack before icing.
Make the glaze:
In a small bowl, whisk together all ingredients until smooth. This will produce a glaze perfect for drizzling; for a thicker, more spreadable icing, use a bit less orange juice or add a bit more powdered sugar.
Notes
*This is one of the stranger cookie doughs I have worked with; it ended up being almost more of the consistency of cake or muffin batter than a thick cookie dough. I was a little worried about the cookies spreading too much, but I promise it all works out in the end, so stick with it!Cookie recipe from Eat, Live, Run