This recipe originated with the Punxatawney chamber of commerce.  It
was modified by a nice couple married on 2 Feb to suit their tastes,
and then modified by their daughter to fit the food allergies I
thought I had at the time.

2 c flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tartar + 1/4 tsp baking soda (replacing 1 tsp baking powder)
1 tsp ground ginger
1 tsp ground cloves
1 1/2 tsp  cinnamon
1/2 c soft butter (let it sit out for a while, or microzap briefly)
1 c sugar
1/2 c molasses
1 egg yolk
1 egg white,  slightly beaten

Sift (or just mix, as I do) flour, salt, baking soda, baking powder
and spices together.  Set aside.

Cream butter and sugar together until fluffy (not sure what "fluffy"
really is here, I just cream it together with a fork for maybe 2 min).
Blend in molasses and egg yolk.  Stir in flour mixture and mix well.
Form into a ball.  Wrap in plastic wrap or wax paper.  Chill 1 hour or
longer (overnight works well if you are splitting this up into 2
days).

Preheat oven to 350F. Roll out a small amount at a time on a
sugar-sprinkled board.  (May have to slightly warm dough if you left
it overnight, but too warm and it'll stick to everything....)  Roll
1/8 inch thick (I've never measured.... until it looks right).  But
out bookies with a lightly floured cutter (whatever shape you want).
Place cookies on a greased baking sheet.  Brush with slightly beaten
egg white.  Decorate with currant "eye" (for a groundhog).  Bake 8 to
10 minutes in a preheated 350 F oven.  (I usually do less - I like
them chewy, and I'm usually dealing with tempermental ovens....)  Cool
slightly before removing from cookie sheet.  Makes 12 to 15 large
groundhogs to 3 to 4 dozen small cookies.