Lightly spray the mold with nonstick cooking spray; blot out any excess oil using paper towel.

Combine flour, cinnamon, ginger, baking soda, salt and cloves; mix well.

In large mixing bowl, beat shortening and sugar until blended. Add molasses and egg; beat until smooth. Gradually add flour mixture; mix well.

Shape dough into a ball; divide dough into 2 portions. Wrap each portion in plastic wrap; chill 30 minutes. Preheat oven to 350 degrees F.

Press 1 portion of dough firmly into prepared mold, filling all sections. Holding serrated knife parallel to the surface of the mold cut excess dough from mold.

Bake 17-20 minutes or until edges are lightly browned.

Remove to cooling rack. Cool in mold 5 minutes. Carefully remove cookie pieces from mold; cool completely. Cool mold completely before filling with remaining dough.

Repeat procedure with remaining dough.

Note: It is only necessary to fill the chimney section of the house once.