Preheat oven to 375°. Lightly grease cookie sheet(s).

Sift together flour, ginger, baking powder, baking soda, black pepper, and salt. Set aside.

In a large bowl, combine shortening and sugar, beating on high speed with an electric mixer until light and fluffy. Stir in molasses and egg. Blend sifted mixture into creamed mixture, in 3 parts. Stir in or use mixer on low speed. Cover dough and refrigerate for at least an hour, preferably 2 to 3 hours.

Form 1-inch balls and roll in granulated sugar. Place on lightly greased cookie sheet about 2 inches apart. Flatten with the bottom of a glass dipped in sugar to about 1/4-inch thick.

If desired, divide dough and roll a portion on lightly floured board 1/4-inch thick and cut with cutters, such as classic gingerbread boys or girls. Repeat, using remaining dough. Refrigerate unused portion until ready to shape.

Bake 8 to 10 minutes, or until golden around edges. Remove from pans immediately and cool on wire racks.