Preheat oven to 350 degrees. Grease cookie sheets.
Combine flour, ginger, baking soda, salt and cloves in medium bowl.
Beat shortening and butter in large bowl at medium speed until smooth. Gradually beat in 1 cup sugar until blended; increase speed to high and beat until light and fluffy. Beat in honey, egg and vanilla until fluffy. Gradually stir in four mixture until blended. Shape mixture into 1 inch balls. Place remaining 1/2 cup sugar in shallow bowl; roll balls in sugar to coat. Place 2 inches apart on prepared cookie sheets.
Bake 10 or until golden brown. Let cookies tand on cookie sheets 5 minutes; transfer to wire rack to cool completely. Store in airtight container up to 1 week.
Originally Submitted
12/8/2007
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