Cinnamon Scented Ornament Dough
2 cups powdered cinnamon
1 to 1/2 cups smooth applesauce
Plastic drinking straw
Tiny dried flowers
Hot glue or duco cement
1.) 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.
2.) 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.
3.) 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.
4.) 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.
5.) 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.