When we started making these years ago we just used cinnamon, now we switch it up and add some ground cardamom, cloves, nutmeg and/or ginger – anything that smells delicious. At the end of the holidays some of the ornaments are sealed up and put away for next year, but a few strategically placed ones are left behind (e.g. in the teenager’s rooms) and they last for months. They can be ‘refreshed’ by lightly misting them with water or leaving them in a steamy bathroom for a while. When they are done smelling delicious just toss them into the compost.
Ingredients & Supplies
- Almost equal parts ground spices and applesauce – more spice than sauce
- Rolling pin (or wine bottle)
- Cookie cutters… or you could freeform cut
- Drinking straw, skewer or something to make a hole
- String, twine or ribbon
- Add ½ the apple sauce to your ground spices and mix very well
- Continue to add applesauce mixing well until a smooth ball of dough is formed.
- Roll dough out to ~1cm (¼-1/3”) thick.
- Cut with cookie cutters, make a hole for the string/ribbon. Reroll scraps to make more ornaments.
- Let ornaments dry on baking sheets for 1-2 days turning them occasionally, until they are dry enough to handled or bake in a 200° F oven for ~2 hours turning once or twice or place them in a dehydrator.
- Insert ribbon through holes and tie to hang.