Applesauce And Cinnamon Christmas Ornaments Recipes

APPLESAUCE CINNAMON ORNAMENTS

Steps:

• In a large bowl, combine the applesauce and spices; mix well until a stiff dough forms, adding additional cinnamon if needed., On a board dusted with additional cinnamon, roll out each portion of dough to 1/4-inch thickness. Cut into shapes using 1-1/2-in. cookie cutters dipped in cinnamon. Reroll scraps. Place cutouts on parchment-lined baking sheets., Using a straw or wooden skewer, make a small hole in the top of each of the ornaments., Bake at 200° for 20 to 30 minutes. Remove to paper towels to dry thoroughly. When completely dry and cool, string a ribbon strip or piece of thread through each hole; tie the ends together to for a loop.

SCENTED APPLESAUCE-CINNAMON ORNAMENTS

Steps:

• Mix applesauce and cinnamon together until it is thick enough to hold a form when cut into cookie cutter shapes. Flatten the mixture on a flat surface and cut into cookie cutter shapes.
• Place cookie shapes on a cookie sheet to dry for 3 to 4 days depending on the size and thickness of the cookies. If using as a hanging ornament, make hole with toothpick before drying.

NO BAKE CINNAMON APPLESAUCE ORNAMENTS RECIPE

Steps:

• Combine all ingredients in a large bowl. Use a spatula and make sure all the cinnamon is absorbed into the applesauce.
• Gather the dough with your hands. Knead it several times, pressing the dough firmly into a ball. It will be about the size of a softball.
• Sprinkle some cinnamon on a cutting board or other smooth surface. Flatten the ball into a disc with your hands. Using a rolling pin, begin to roll out the dough. Turn the dough several times while rolling, adding more cinnamon to prevent sticking.
• Roll until the dough is about 1/4 inch thick and cut out the shapes using cookie cutters.
• Gather the leftover dough after the first cutting and again knead it several times, pressing it firmly into a ball. Repeat the rolling process.
• Repeat until all the dough is used.
• Lay the ornaments on a cookie sheet covered with wax or parchment paper. Using a skewer or small straw, make a hole in the top of each ornament.
• Ornaments should dry in 24 to 48 hours. It helps to turn them occasionally so they dry evenly.
• String with a piece of twine or ribbon to hang.

APPLESAUCE AND CINNAMON CHRISTMAS ORNAMENTS

Steps:

• Measure out the cinn.
• and put in a med.
• sized bowl.
• Heat the appleauce for about thirty sec.
• in the microwave.
• Transfer the applesauce to the bowl w/ the cinn.
• and mix until dough forms.
• Now transfer to your countertop and roll out.
• (You may want to add a little more cinnamon so that it dosen't stick!) Preheat the oven to 200 degrees and start cutting out the ornaments using reg.
• cookie cutters or Christmas cookie cutters.
• Make sure you poke a hole in the top of each ornament and transfer them to a baking sheet.
• (Carefully I might add!) Bake for thirty minutes on the first side.
• After thirty miutes.
• turn over and bake another thirty minutes.
• One last time, flip and bake thirty minutes.
• Let them cool completely, paint, and loop a string through the tiny hole at the top.
• You're done!

NON-EDIBLE CINNAMON ORNAMENTS

Steps:

• In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
• Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
• Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.