Recipe by Bella Rachelle
This is a great recipe for making non edible Christmas ornaments. I just made these with my kids and the recipe works great. You will enjoy making these with your loved ones, I did!!
Top Review by SwedishExpat
This is a great ornament recipe! I didn't want to try a recipe with what could be a sticky mess with applesauce. It rolls out very nicely, just make sure you don't add too much flour to the pin/board as you may lose the smooth consistency. I did increase the hot water a bit because I added about a half cup of cinnamon. They smell wonderful and look like frosty gingerbread men after baking. I had to bake them about an extra hour, perhaps because of the added cinnamon? Not sure, but they turned out great! I didn't have any cookie cutters, so had to improvise. I am painting them today with enamel paint and will post some pictures when I am done. But keep in mind, I am no artist ;) I halved this batch and it still made about 23, 2.5 " ornaments. This really helped get me into the Christmas mood, thanks so much Barbarella!!
Directions See How It's Made
- Preheat oven to 200 degrees.
- Mix the above 3 ingredients until combined thoroughly. I will add that the recipe calls for 4 cups of flour, but I probably had to add another 1/2 to 3/4 cups of flour to get a consistency that was pliable enough to roll with the rolling pin without being sticky.
- Roll out with rolling pin until it is about 1/4 in or less thick.
- FYI-depending on the size of the cookie cutter you may get more or less ornaments.
- Use cookie cutters to make individual ornaments.
- Place on cookie sheet, make a hole at the top for the ribbon to go through and bake for 2 hours at 200 degrees. Do not turn the ornaments over. However I do turn over once they are out of the oven so that the it dries completely.
- Once dried, paint and design as desired, place ribbon and hang on tree!