Making Cinnamon Applesauce Christmas Ornaments

• 1). Preheat the oven to 200 degrees. Mix the white glue and applesauce together until blended. Add the ground nutmeg and ground cloves. Begin to add the cinnamon in small amounts until a dough forms. Add enough cinnamon to make a thick, stiff dough. Add more applesauce if the dough is too thick. Add more cinnamon if the dough is too squishy.
  
  
• 2). Roll the applesauce dough to at least 1/4 inch thick. Be sure the dough is rolled evenly without thin or thick spots. Use Christmas-themed cookie cutters (such as snowmen, angels, candy canes, Christmas trees and stars) to cut shapes from the applesauce dough.
  
  
• 3). Remove the remaining dough from around the cut shapes. Gently push a thin stick through the top of each ornament to make a hole. The hole should be large enough to thread ribbon through when the ornaments are dry.
  
  
• 4). Use a spatula to transfer the applesauce ornament shapes to a wire rack. Place the rack on a larger cookie sheet for easier handling. Lightly dust flour over some of the ornaments (specifically the snowmen shapes) to give the appearance of snow when they are dry. You can also press whole cloves into the applesauce dough for eyes and buttons.
  
  
• 5). Bake the ornaments at 200 degrees for about two hours. The ornaments should harden and dry slowly in the heat. They will not rise like cookies. You may also air-dry the ornaments. Leave the dough shapes on a wire rack at room temperature for two to three full days until they have hardened. Allow baked ornaments to cool before decorating.
  
  
• 6). Thread a small section of colorful ribbon through the hole in each ornament for a Christmas tree hanger. Use paint to decorate the dried Christmas ornaments. Glue on colorful buttons or glitter.