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Salt Dough Decorations
Prep: 30 minutes
Bake: 2 hours per sheet
Cool: 30 minutes
About 5 dozen 2 1/2-inch decorations
4 cups all-purpose flour
2 cups salt
1 1/2 cups water
1 teaspoon powdered alum
Clear sealing spray, for crafts, if desired
Mix all ingredients thoroughly with hands. (If dough is too dry, work in 1 tablespoon water.) If desired, tint dough by dividing into several parts and kneading desired food color into each part. Roll or mold dough as directed below. Cover and refrigerate dough up to 2 weeks. |
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To roll: Roll dough 1/8 inch thick on lightly floured surface. Cut with cookie cutters. If making ornaments to be hung, make a hole in each 1/4 inch from top with end of plastic straw.
To mold: Shape dough, no more than 1/2 inch thick, into figures such as flowers, fruits, vegetables or animals. If making ornaments to be hung, insert fine wire in each.
Heat oven to 250°F. Place decorations on ungreased cookie sheet. Bake 30 minutes. Remove from oven; turn decorations over (if possible). Bake about 1 1/2 hours longer or until completely hard and dry. Remove from cookie sheet to wire rack; cool completely.
Lightly sand flat surfaces of decorations with fine sandpaper until smooth. Outline desired designs on decorations with pencil. Paint with plastic-based poster or acrylic pain. (Paint sides and backs of ornaments, too.) Let stand until paint is dry. Place decorations on waxed paper. Spray with sealing spray.
For decoration only. Not edible.
HOLIDAY HINTS
Kids will have fun using this easy-to-make dough to create place cards, ornaments or tabletop decorations. Here are a few tips to help with your merry making:
- Use whole wheat flour for the all-purpose flour to craft teddy bears, mice and natural-colored decorations.
- Press dough though a garlic press to produce textures for hair, animal fur, grass and greenery for wreaths and trees.
- Brush dough with slightly beaten egg white before baking for a glossy surface.
- Brush dough with milk before baking for a golden brown color.
Betty Crocker's Best Christmas Cookbook |
