My Caker Cooking Christmas Extravaganza continues with a timeless holiday craft bound to give you minutes of enjoyment!
If you’re not talented, not to worry. So long as you can roll dough and pour salt, you can make these heartsome old-fashioned salt dough ornaments. Salt dough, like most caker foods, will last for years and years. Imagine the wonder that your grandchildren’s grandchildren will feel as they gently unwrap these handcrafted legacies of dough from their nests of yellowed paper towel and hang them on the tree. (Or whatever they’ll use for trees in the future. LOL!)
A word of caution: don’t eat the dough. You’ll be tempted, believe me. You’ll be rolling it out and using the cookie cutters and they’ll get all browned up in the oven and when you take them out, you’ll think to yourself, “Maybe just one.” Folks, don’t. It’s not worth it. They don’t taste good. Especially after they’ve been painted. Trust me on this one.
See you back here on Friday for a classic caker holiday recipe. Stock up on the sugar and put the dentist on speed-dial.
2 cups flour
1 cup salt
1 cup water
Mix ingredients until dough forms. Use assorted cookie cutters to cut out shapes. Use a toothpick to form a hole near the top of the ornament before baking. Bake at 350°. (See note 1) Let ornaments cool completely. The ornaments can be painted or stained with tea.
I like to add scarves, cut from scrap material, to my Gingerbread men and Snowman. I use fishing line to string my ornaments from the tree. (See note 2)
Note 1: I let mine bake for about a half-hour. Just keep an eye on them.
Note 2: That’s the lady who submitted the recipe talking, not me. I don’t use fishing line. I use folded-out paper clips. They're classier.
Source: National Mfg. Co., 1901-2001, Centennial Cookbook