For the Birds -Bird Seed Cut Outs.

Total Time
15mins
Prep 15 mins
Cook 0 mins

I make these in the fall and winter and hang them on the trees and bushes around my house. In the harsh cold days of winter I want to make sure little peeps (birds) will make through the harsh winter. These are fun to make with kids and make a fun weekend family time project. (These are not edible for humans)

Ingredients Nutrition

Directions

  1. In large bowl mix all the ingredients together. Roll mixture out on wax paper. Using a round cookie cutter cut out circles. Make a small hole in the middle of each cut out. Let dry 4-6 hours or over night turning often to dry both sides. Hang in trees and bushes using soft yarn or thread that birds can use in the spring to line their nests.
Most Helpful

5 5

When I saw these I was trying to come up with favors for a baby shower. With the theme being owls & other woodland creatures, this seemed perfect. I got a cookie cutter of an owl, squirrel and cardinal and pressed the seed mixture into each one. Cut up some straws and stuck them where I wanted to place the twine after they dried. So far so good! I love that this recipe doesn't require me to add a bunch of other ingredients, so making 20 of them doesn't cost a lot, and it's just really easy. Thanks for this recipe!

1 5

This would make a great warm-weather treat, but if winters are cold where you live, it isn't suitable. Birds need fat in winter, lots of calories to keep them warm. Suet, lard, peanut butter, and/or shortening should be the base, and these other ingredients can be added to that.

5 5

I think the birds in my yard will really enjoy these. This mixture is really sticky so I decided to not roll these out. Instead I just flattened it down with the back of a wooden spoon and my hands. I let the layer dry for a few minutes to harden up a little before I attempted to cut them. I used the rim of a drinking glass to cut them into the round shape. I turned them every hour, and after about 5 hours they were dry enough to hang. My birds thank you for this recipe. Made for My 3 Chefs, 2009.