DOUGH ORNAMENT RECIPE
Decorative cookies. NOT EDIBLE!
Provided by Phyllis
Yield 1
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix flour and salt well. Gradually add water, stirring with a large spoon. Finish mixing with hands. Knead until soft and pliable.
- Roll out on floured surface about 1/8 inch thick. Cut shapes with cookie cutters. Place on cookie sheets. With a toothpick make a hole in the top of the ornament for threading string. Bake at 325 degrees F (165 degrees C) until hard, about 1 hour. Decorate with paint and varnish to preserve.
Nutrition Facts : Calories 1820 calories, Carbohydrate 381.5 g, Cholesterol 0 mg, Fat 4.9 g, Fiber 13.5 g, Protein 51.6 g, SaturatedFat 0.8 g, Sodium 93427.4 mg, Sugar 1.4 g
GINGERBREAD CRAFT DOUGH / ORNAMENTS
My co-worker Amy is talented in all things craftsy: basket-making, soaps (the real kind, with lye!) and this is her recipe for gingerbread craft dough for holiday ornaments, etc. You can protect them with clearcoat to save for future holidays, but this will mask the delicious spicy fragrance, so I'd just make more next year and enjoy the aroma this year. Prep time includes drying time and yield depends on the size of your cookie cutters. And please don't eat them!
Provided by EdsGirlAngie
Categories Kid Friendly
Time P4DT30m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Cream together shortening and sugar until light and fluffy; stir in molasses.
- Sift dry ingredients together, then stir into the shortening mixture in 3 parts, alternating with 1/4 cup water each time.
- Dough will be stiff.
- Refrigerate overnight.
- The next day, preheat oven to 350 degrees F.
- Cut the dough into 3 pieces and knead to warm slightly then roll out each piece about 1/4-inch thick.
- Cut into desired shapes; use a straw to make a hole at the top if you're making an ornament.
- Bake at 350 degrees F for 30 minutes.
- Remove to cooling rack and let dry about 3 days.
- Decorate as desired.
Nutrition Facts : Calories 471.2, Fat 7.2, SaturatedFat 1.8, Sodium 223.3, Carbohydrate 94, Fiber 2.3, Sugar 32.5, Protein 7.6
CRAFT DOUGH FOR ORNAMENTS
My four-year old had great fun with this ornament recipe this holiday season; in fact, we had to make several batches. The ornaments are very smooth, perfect for painting. I had the most success when I halved the recipe and didn't leave it too long to cool, just long enough to handle. While it made perfect smaller ornaments, I had some cracking as they dried when I used the dough to make larger handprint ornaments.
Provided by skyeblu
Categories Low Protein
Time P3DT20m
Yield 15-20 ornaments
Number Of Ingredients 3
Steps:
- Mix baking soda and cornstarch in a pot.
- Add 1 1/4 cold water.
- Stir and bring to boil; continue stirring one minute until consistency of mashed potatoes.
- Place dough on cutting board and cover w/ damp cloth.
- Cool then knead, roll into shapes or cut w/ cookie cutter on waxed paper. (My first batch was a dream to roll, for my second I used extra cornstarch to roll.)
- Allow to dry. (I let them air dry on cookie sheets covered with wax paper over several days, turning once a day.)
- Paint.
- Remember to make a hole to hang on a hook or ribbon.
ORNAMENT DOUGH
These baked ornaments harden nicely so there is no overnight wait before decorating.
Provided by Darlene Coleman
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine the flour, salt and water; mix well and knead for 10 minutes. Roll out on a lightly floured surface.
- Cut into desired shapes and make holes for hanging. Bake for 30 minutes; allow to cool.
- Decorate with poster paints or tube paints. Allow to dry and spray with clear polyurethane on both sides to preserve. Use ribbon or yarn pieces to hang.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 31.8 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 7785.6 mg, Sugar 0.1 g
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