Yield: 1 Servings
|1 cup||Ground cinnamon (buy at a bulk food store)|
|1 tablespoon||Ground cloves|
|1 tablespoon||Ground nutmeg|
|2 tablespoons||Nontoxic white glue|
Combine the ingredients in a mixing bowl and beat well, until the dough is smooth and holds together well. If the dough is too sticky, add a little more cinnamon until it reaches the consistency you like. If the dough is too crumbly, add a little more applesauce. Roll the dough out between two sheets of waxed paper until it is ¼" thick. Cut out cookie shapes as desired, rerolling the dough to use up scraps. The dough may also be used like modeling clay to sculpt figures, beads and shapes, though these will take more or less time than flat cookies, depending on their size. If you intend to hang the ornaments, be sure to punch holes through the shapes while the dough is still pliable. Let the cookies dry at room temperature for at least 2 days. They may also be dried in a very low oven - under 200 degrees - turning the shapes from time to time so they dry completely.
Makes enough dough for about 32 2" sized cookie cutters.
Posted to recipelu-digest Volume 01 Number 324 by RecipeLu <recipelu@...> on Nov 28, 1997