You will need a 1-quart food storage jar for these Gingerbread cookies.
     If you want to decorate the Gingerbread cookies, you can use an assortment of candies. Here are some to try: M&M’s, red cinnamon hearts, chocolate-covered raisins, miniature semisweet chocolate pieces and gum drops. Mix up the candy and wrap them into a packet (clear plastic wrap will work) to make ready for the jar.
     In a large bowl, combine the flour, sugar, baking powder, ginger, baking soda, cinnamon and cloves.
     Carefully pour the flour mixture into the jar. You will probably have to tamp the mixture down as you fill the jar. (The flat end of a mallet works well for this.) Attach the candy packet and a card with the baking instructions to the jar. Cover the lid with fabric and tie with a pretty ribbon or decorate the jar any way you like.
     Preheat oven to 375 degrees. To prepare the cookies, set aside the candy packet. In a large mixing bowl, beat the shortening with an electric mixer on medium to high speed for about 30 seconds. Beat in the molasses, egg and vinegar. Beat in as much of the contents of the jar as you can with the electric mixer. Stir in the remaining contents of the jar with a wooden spoon. Divide the dough in half. Cover and chill for about three hours or until easy to knead.
     Prepare cookie sheets by greasing them. Roll half of the dough at a time to 1/8" thickness on a lightly floured surface. Using a Gingerbread Man cookie cutter (or any other shape that you desire), cut out the cookies and place them 1" apart on the cookie sheets.
     Bake at 375 degrees for 5-6 minutes or until edges are lightly browned. Cool on the cookie sheets for 1 minute, then transfer to wire racks to cool completely.
     To prepare the icing, combine sifted powdered sugar, milk and vanilla in a small bowl. Stir in additional milk, 1 teaspoon at a time, until icing is piping consistency. Decorate the cookies with the icing and assorted candies. Makes 36-48 cookies.