2 1/2 cups packed brown sugar
1 cup butter, softened
1/2 cup shortening
2 eggs
4 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1/2 tsp. salt
Caramel Frosting, (recipe follows)

CARAMEL FROSTING
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Heat oven to 375 degrees. Beat brown sugar, butter, shortening and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Caramel Frosting. Roll one fourth of dough at a time 1/4 inch thick on lightly floured surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Frost with Caramel Frosting.

CARAMEL FROSTING:
Melt butter in 2-quart saucepan over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Place saucepan in bowl of ice or cold water; cool to lukewarm, stirring occasionally. Gradually stir in powdered sugar. Beat until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 tsp. at a time.