Tuesday, December 6, 2011

{Gingerbread Oranaments}

As my time draws to a close at work, Nancy and I have been trying to get as much done as possible together. Over the Thanksgiving weekend we made some gingerbread ornaments. I remember doing these as a kid. They are easy, fun, and smell amazing!
(simplified from a recipe from Martha Stewart. She has great recipes, she just gets so carried away with details!)
1 cup ground cinnamon
1/4 cup applesauce
Craft glue
Rolling pin
Utility knife, or cookie cutters
Baking sheet
Length of thin ribbon for each ornament
Prepare Dough
Step 1
In a medium bowl, mix together 1 cup ground cinnamon and 1/4 cup applesauce using a rubber spatula.
Step 2
Stir in 1/2 cup craft glue. Stir the dough until consistency is smooth and dry. Let stand 1 hour. Applesauce gives the dough pliability, glue makes it firm, and cinnamon imparts a lovely fragrance and a gingerbread color.
Step 3
Turn out one-quarter of dough onto a cool, flat surface; flatten with your hands.
Step 4
Flatten with a rolling pin to 1/4 inch thick. If dough becomes too dry, spritz with water. If it sticks to rolling pin or work surface, sprinkle with additional cinnamon.
Step 5
Cut out shapes with cookie cutters and set aside.
Step 6
With a straw, poke a hole in dough. Air-dry ornaments on a wire rack lined with paper towels for 24 hours, turning them over every 6 hours or so to keep them flat. Alternatively, preheat oven to 200 degrees. Transfer ornaments to a baking sheet; bake, flipping once, until dry, about 2 hours. Once dry, decorate using beads, glitter, or paint.
-Ashley Photo(1)

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