Wednesday, December 8, 2010

Homemade Cinnamon Gingerbread Christmas Ornaments

Ok.  I know that this isn't food.  You can't (or at least shouldn't!) eat these.  But, I figured since 2 of the 3 ingredients are edible, these lovelies deserved some blog space.  As you know, I am into "homemade."  My Christmas decorations are no exception.  These ornaments go back to my college days, as a friend from my elementary education math methods class shared this "recipe" with me.  The fact that I still have the original recipe on her cute notepad paper some (a-hem) 15 years later is truly a Christmas miracle (I am so absent-minded!).  For our second Christmas as a married couple, I redesigned my Christmas decor theme and made these ornaments.  Ten years later, I am still using and loving them!  They look perfect next to my homemade dried fruit ornaments and the rustic metal and wooden snowmen, angels, and stars.

Homemade Cinnamon Gingerbread Christmas Ornaments

3/4 cup cinnamon
3/4 cup unsweetened applesauce
2 tbl. tacky glue

Combine all three ingredients in a bowl, mixing together with a spoon.  Mix until the dough forms a ball.  If dough is too wet, add more cinnamon.  If too dry, add a bit more applesauce.  (I have always had perfect results with the above amounts as is).

Sprinkle a dry flat surface with a bit more cinnamon and roll dough out with a rolling pin to desired thickness.  Use any shape of cookie cutter and cut out shapes.  Place cut outs on wax paper; repeat with remaining dough.  Using a toothpick or cake tester, make a hole in the top of each ornament while dough is soft (this is for your ribbon!).  Allow to dry for 3-4 days, or until completely dry and hard.  Thread pretty ribbon through the hole.

Enjoy the cinnamon smell!

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