2 cups powdered cinnamon
1 to 1/2 cups smooth apple sauce
plastic drinking straw
tiny dried flowers
narrow ribbons
hot glue or duco cement
Mix the cinnamon with 1 cup of
applesauce. The mixture will be dry and crumbly.
Knead in more applesauce, a little at a time, until
the mixture turns into a very firm sort of "clay".
It should not be sticky. Dust your cookie mold with
cinnamon, and press in an egg-shaped piece of your
cinnamon "clay". You will have to press firmly and
level the back well. You may want to use a small,
sharp knife to trim off extra "clay". If the mixture
starts sticking to your hands, dust them with
cinnamon.
Hold the filled cookie mold
perpendicular to a wooden board. (I use a plastic
cutting board or a piece of scrap wood from a lumber
yard so as not to put dents into my good cutting
board) and rap it quite hard several times, just as
you would if you were making cookies. The edge of
the cinnamon pomander should start to come away from
the mold.
Carefully peel the pomander out of
the mold and place it on a baking sheet. Using the
plastic drinking straw, cut out a neat hole at the
top of the pomander. Bake your pomanders for about 2
hours in a 150 degree oven. After the first hour,
remove them from the baking sheet and lay them
directly on the oven racks. This will help the
pomanders dry out evenly.
Remove the pomanders from the oven
to a cooling rack when they feel dry and hard. When
cool, tie ribbons through the holes and glue on the
tiny dried flowers. If the scent of your cinnamon
pomander starts to fade after some time, you can
refresh it by rubbing the back with a piece of
sandpaper or an emery board. This recipe makes 8 or
9 pomanders, depending on the size of the cookie
mold you are using.
Contributed By www.childfun.com
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