Cinnamon adds spice to holiday ornaments

December 09, 1992|By Colorado Springs Gazette Telegraph

Kids and cooking go together like Christmas and mistletoe.

Here's a recipe that kids can help make, but be warned that it is not edible (but it's fun to make). Yes, the amount of cinnamon in the recipe is correct; some supermarkets and food co-ops sell cinnamon in bulk.

Scented cinnamon ornaments

1 4-ounce can (approximately 1 cup) cinnamon

1 tablespoon cloves

1 tablespoon nutmeg

3/4 cup applesauce

2 tablespoons white glue

Ribbon

Combine the cinnamon, cloves and nutmeg in a medium bowl. Add applesauce and glue; stir to combine. Work mixture with hands 2-3 minutes or until dough is smooth and the ingredients are thoroughly mixed. Divide into four portions. On a floured surface, roll each portion to 1/4 -inch thickness. (Do not roll too thin or ornament will curl when dry.)

Cut dough with floured cookie cutter into desired shapes. Using a straw or toothpick, make a small hole in top of the ornament. Place cutouts on wire racks and allow to dry to room temperature for several days (for a more uniform drying process, turn ornaments over once each day). Thread ribbon through hole in the ornaments. Makes about 32 2-inch ornaments (depending on size).

Variation: Make a heart-shaped wreath by cutting dough into hearts. Glue dried hearts onto a wooden hoop, placing points of hearts toward center. Attach ribbon and decorate as desired.

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