Reviewed: Dec. 25, 2011

These were amazing. Taking the reviews into account, I used 1 cup applesauce and 1 cup cinnamon and was prepared to use more cinnamon if the consistency wasn't right. Surprisingly, the ratio was perfect! I did bake mine, as suggested, and decorated them with glue and glitter or paint. I poked the holes with a straw. Thank you for a fun project! I am not sure if the scent holds, but we'll have to wait and see.

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Reviewer:

Gracey

Cooking Level: Expert

Reviewed: Dec. 21, 2011

I have made these ornaments with my children, 9, 7 and 4 every year! I mixed 1cup apple sauce to 1 cup cinnamon until all incorporated, then add the 1/2 cup cinnamon. Use your hands to mix everything. Once mixed it will form ball and knead. I double the batch, use a straw to make hole before I bake. I am able to make 35 ornaments. I do not add glue or flour. When rolling out, I sprinkle cinnamon on table and rolling pin. My kids decorate with beads and glitter. We add ribbon and done . Great tradition and family time!

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Reviewer:

Charlig

Reviewed: Dec. 18, 2011

I believe you need WAY more cinnamon than applesauce for the right consistency. I wanted to make these with my 4 yr old son for teacher gifts and that was maybe a mistake. He was very difficult to work with. : ) They're in the oven right now but I'm sure they will be very nice when they're dry.

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Reviewer:

lisa

Reviewed: Dec. 18, 2011

worked wonderfully. a whole preschool class loved them. and easy! just buy quality wax paper to roll between or it will stick to the dough.

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Reviewer:

RANA128

Cooking Level: Beginning

Reviewed: Dec. 12, 2011

Made these and sold them during a fundraiser. Everyone asked if they were edible. Couple of hints- "flour" your board and rolling pin with extra cinnamon so it doesn't stick. I used glitter glue and a flat head tooth pick to make the holes for the mini ornaments. A skinny stirring straw could work too. I ended up baking at 220 degrees with my oven because 200 took too long. It will come off the pan when it is dry enough, if you try to scrape it off, it will crack. The middle will appear dark on the underside if it is not completely dry. Fun to do.

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Reviewer:

P.L.

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Leandro, California, USA

Reviewed: Dec. 11, 2011

I have made these with my preschool class and also my grandchildren. I found using a straw to make the hole for hanging, instead of a toothpick, worked better for me. It was easier for the children to control to make the hole.

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Reviewer:

SHYONE978

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Fort Walton Beach, Florida, USA

Reviewed: Dec. 8, 2011

I've been making these for years and this is the recipe I have always followed The only addition I have is that sometimes, depending on the consistency of the applesauce you may need to add more 'dry' to it so that it becomes dough like. I tend to put in just a smigeon of flour to thicken it and make it easier to roll out and cut! The thicker you cut the ornaments, the longer they take to dry. I put mine in the oven on parchment paper on the lowest heat possible for an hour twenty, then flip them over and let the air dry for the rest. It takes a couple of days for them to be rock hard but it's such a wonderful gift! These make amazing gift accessories for that perfect present! Use them in wreaths or even on your Christmas tree.

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Reviewer:

melcia

Reviewed: Nov. 29, 2011

I loved the idea of these ornaments, but how do you keep the dough from being too sticky to handle? I had trouble getting the ornaments up and on the cooling rack once I cut them. It proved to be too much for the kids to handle and allow the cutouts to keep their shape. Any suggestions are greatly appreciated.

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Reviewer:

Pam

Reviewed: Nov. 28, 2011

while this was a fun project with the kids, i was pretty disappointed with the final product. unless you put it to your nose, you can't smell anything, and they're very weak. you have to roll them out pretty thick for them to be sturdy enough to be tied with ribbon and hung. i will look for another recipe to try next year.

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Nov. 18, 2011

i love to make these with my granddaughters,,we make them then tthe girlscouts decorate them and sell them at the annual christmas bazaar,we ad ground cloves to the recipe makes the ornaments smell amazing

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