3 Cups All Purpose Flour
1 cup Cinnamon
1 Cup Salt
1 1/2 – 1 3/4 ups water
Essential Oils of choice
Make the dough as follows:
Measure dry ingredients together into a mixing bowl.
…..until completely blended.
Reserve a 1/2 cup of the mixture and set aside….
…..to dust the bottom of your works space with… this will prevent sticking when rolling out the dough; you could also dust with powdered cinnamon.
Drip several drops of Essential Oil into the water and stir well.
Pour water into mixture gradually, stirring as you pour.
Continue to add and stir until mixture becomes a nice ball of dough;
You don’t want a sticky consistency, but a smooth consistency.
Place dough onto the floured surface.
Roll out like cookie dough to about 1/4 an inch thick.
Cut out the shapes and move quickly to a greased cookie sheet.
Left over dough from the cutouts can be worked into another ball of dough and rolled out again.
It re-rolls very nicely. Keep the dough in the refrigerator while not using, or allow to sit in the refrigerator for a few minutes, if the dough gets too soft.
This one’s for you “Shorty”.
Cut holes where you desire them, using a toothpick, or a straw. If you use a tooth pick, work the hole with the toothpick, until it is the desired size. You can allow the toothpick to remain while baking, to keep the hole from closing (I did this for the smaller ornaments that I wanted smaller holes… but didn’t want them to close up). A straw makes a nice clean opening, but is a little large for the smaller ornaments.
Bake at 300 degrees for 30 minutes to an hour or more, until the ornaments are dry.
Tie up with string, ribbon or strips of “Homespun” type material.
You can use peppercorns or cloves for eyes if you like (put them into the dough before baking).