In a medium bowl, stir together flour, the ground ginger, baking soda, cinnamon, salt, and cloves. Stir in ginger nibs; set aside.

In a large mixing bowl, beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. If you like, stir in fresh ginger juice. Cover and chill dough for 1 hour or until dough is easy to handle.

Place Ginger Sugar in a small bowl. Using the palms of your hands, shape dough into 1-inch balls. Roll balls in the Ginger Sugar. Place 1 1/2 inches apart on lightly greased cookie sheets. Bake in a 350 degree F oven for 10 to 12 minutes or until edges are set. Cool on cookie sheets 1 minute. Transfer to wire racks and let cool. If you like, serve with sorbet. Makes about 48 cookies.

Make your own by coarsely chopping enough fresh ginger to equal 1/4 cup; combine in a small bowl with 3/4 cup granulated sugar. Let stand 1 hour (sugar will clump slightly from moisture in ginger). Place mixture in a fine mesh sieve set over a bowl; stir gently so sugar will be separated from ginger. Discard ginger.