SCENTED CINNAMON ORNAMENTS
DURING OUR AIR FORCE CAREER WE MOVED JUST BEFORE THE HOLIDAY AND THE ORNAMENTS WOULDN'T ARRIVE IN TIME SO THESE MAKE A GREAT SUBSTITUTE AND SMELL GREAT TOO.
List of Ingredients
- 1 (4 OUNCE) CAN, ABOUT 1 CUP CINNAMON
- 1 TABLESPOON GROUND CLOVES
- 1 TABLESPOON NUTMEG
- 3/4 CUP APPLESAUCE
- 2 TABLESPOONS WHITE GLUE
- RIBBON
Instructions
- IN A MEDIUM BOW, COMBINE CINNAMON, CLOVES AND NUTMEG.
- ADD APPLESAUCE AND GLUE; STIR TO COMBINE.
- WORK MIXTURE WITH HANDS 2 OR 3 MINUTES OR UNTIL DOUGH IS SMOOTH.
- DIVIDE INTO 4 PORTIONS.
- ON FLOURED SURFACE, ROLL EACH PORTION TO 1/4 INCH THICKNESS.
- CUT DOUGH WITH FLOURED COOKIE CUTTER OF DESIRED SHAPES.
- USING A STRAW, MAKE A SMELL HOLE AT THE TOP OF THE ORNAMENT.
- PLACE CUTOUTS ON WIRE RACKS AND ALLOW TO DRY AT ROOM TEMPERATURE FOR SEVERAL DAYS.*
- THREAD RIBBON THROUGH HOLE IN ORNAMENTS.
- DO NOT EAT !!!!!!!!
- *TIP: FOR A MORE UNIFORM DRYING PROCESS TURN ORNAMENTS OVER ONCE A DAY.
Final Comments
USING DIFFERENT DESIGNS YOU CAN DISPLAY THESE IN YOUR KITCHEN YEAR ROUND AND HAVE THAT HOME BAKED SMELL DAILY.
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