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Groundhog Cookies

2 cups sifted flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1½ teaspoons cinnamon
½ cup soft butter
1 cup sugar
½ cup molasses
1 egg yolk
1 egg, slightly beaten
Currants or raisins

Groundhog design from Elaine Light's apron

Sift together first seven ingredients. Set aside. Cream butter and sugar until fluffy. Blend in molasses and yolk. Stir in flour mixture and mix well. Form into a ball.

Wrap in plastic wrap. Chill overnight or for several nights or freeze.

Place small amounts of dough on a sheet of plastic wrap, and cover with plastic wrap. Roll 1/8 inch thick. Cut out cookies with lightly floured cutter.* Keep remaining dough chilled.

Place cookies on greased baking sheet. Brush with slightly beaten egg. Decorate with currants or raisin eyes. Repeat until all dough is used.

Bake 8 to 10 minutes in a preheated 350-degree oven. Cool slightly before removing from cookie sheet. Makes 72 or more medium-sized groundhogs.

* Groundhog cookie cutters in three sizes are available from the Punxsutawney Area Chamber of Commerce in Punxsutawney Phil’s Official Souvenir Shop. The shop is accessible at GroundhogStuff or by calling 800-752-7445 and pressing extension 4 for the souvenir shop.