1 cup cinnamon
2 tbsp ginger
1 tbsp cloves
1 tbsp nutmeg
3/4 cup applesauce
2 tbsp white school glue
Mix ingredients together to form a dough. Knead until smooth. Roll out dough onto a non stick surface. Use cookie cutters to cut out stars, hearts or preferred shape. Ice cube molds in various decorations can also be used to shape dough. Just fill the ice cube trays and pop out the shapes. In the tea cup pictured above there are small pumpkins that were pressed from a pumpkin ice cube tray.
For hanging ornaments use a straw to poke a hole in the dough. Bake in 250 degree Fahrenheit oven for an hour and a half.
Beads, shells, and Christmas decorations may be glued to the ornaments to enhance the look.
To make a shiny surface a sealer may be used. Only use the sealer on one side of the ornament to ensure the cinnamon scent lasts.
String the ornaments on raffia, old fashioned string or ribbon. When scent diminishes a light sanding with sand paper on the back of the ornament will bring ht escent out again..