From Sandi's Recipe File - Christmas Ornaments

Presents

"From Sandi's Recipe File"

Recipe Source:
Recipes Children Can Make
from The Betty Crocker Recipe Card Library

Serving Size: Makes about 5 dozen ornaments

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Christmas Ornaments

Amount	Ingredient
4 cups	Gold Medal flour
2 cups	salt
1 teaspoon	powdered alum
1 1/2 cups	water

Preparation Instructions:

Mix all ingredients well with hands in large bowl.
If dough is too dry, work in 1 tablespoon water with hands. Dough can be colored by dividing into several parts and kneading in a drop or two of food color into each part. Roll or mold as you wish.
To roll: Roll dough 1/8 inch thick on lightly floured board. Cut with cookie cutters dipped in flour. With end of plastic straw dipped in flour, make a hole in each 1/4 inch from top for hanging. (Shake the dots of dough from the straw and press onto ornaments for decorations or onto gingerbread boys for buttons or eyes.
To mold: Shape dough no more than 1/2 inch thick into figures such as flowers fruits, vegetables or animals. Insert a fine wire in each for hanging.
Heat oven to 250 degrees. Place ornaments on ungreased baking sheet. Bake about 30 minutes. Turn ornaments over if possible. Bake about 1 1/2 hours longer or until completely hard and dry. Remove from baking sheet; cool.
When cool, sand lightly with fine sandpaper until smooth. Paint with plastic-based poster or acrylic paint. (Do not forget to paint sides and backs of ornaments.) Allow paint to dry. Brush ornaments with clear shellac. About 5 dozen 2 1/2 inch ornaments.

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