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Original recipe yields 12 servings
A few of my ornaments still puffed. I think the key is to use warm water (I seem to remember this from my own childhood) and do a lot of kneading to make sure the gluten in the flour has a workout before cutting or baking. The ones rolled thinnest did not puff. Oh and you must roll S-L-O-W (it's more of a stretching, like a pizza dough) to avoid cracks.
I've been using this recipe for years. This is an excellent project for parents and kids to do together, and also to have mementos of their Christmases through the years. TIP: This is WONDERFUL to use for making handprints for Grandparents. Just make a large circle and have the kids do their handprints, bake as usual. (You might have to increase the baking time just a bit.) For those of you who make handprints like me, let the printed dough sit out for about an hour before baking. The dough dries out and it's whiter when baked, which makes a great way for the paint/markers to pop on the handprint.
This recipe was fantastic to work with. This was my first time attempting Dough art and I was just so pleased with how the dough baked so evenly and flat. Thank you Darlene for sharing this recipe. It will now become our family tradition to make yearly ornaments. I made about 10 Halloween magnets and hanging ornaments and about 15 Christmas magnets and hanging ornaments and I had a ball and I am a grown woman. LOL I loved this dough, now if only I could get my edible cookies to cook this perfectly! Thanks again Darlene.