Salt Dough Ornaments with Essential Oils

Cinnamon Salt Dough Ornaments

Ingredients:
3 cups all purpose flour

1 cup ground Cinnamon powder

1 cup salt

1 /1/2 to 1 3/4 cup water

Essential Oils

Extra Ingredients:

Pepper Corns, cloves or beads for eyes

Straws or Toothpicks to make holes to hang the ornaments

Paint

Glue

Glitter

Ribbon, twine or strips of “Homespun” type material

Instructions:

1. Mix together Flour, Cinnamon and Salt.

2. Stir well and until completely blended

3. Add desired amount of Essential oils to water and stir well.

4. Pour water into flour and salt mixture, stirring as you pour. Mix until well blended, using just

enough water to make a workable dough.

5. Form, shape or cut out ornaments. Place on greased cookie sheet (you can also sprinkle flour or

or Cinnamon on the Cookie Sheet to prevent the ornaments from sticking).

6. Bake at 300 degrees 30 minutes to an hour.

Decorate however it suits you. I have sometimes finished these ornaments with lacquer, lacquer spray and paraffin wax (melt the wax and dip the ornament). This year they are rustic and unfinished… they look like cookies this way. Store in a dry environment, and they will last for many years.

Gather together ingredients. You will need:

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.

Stir well….

…..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.

Pat down.

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.