Wedding Spice Ornaments

Wedding spice ornaments are great to give as favors for fall and Christmas weddings. They make wonderful gifts for your guests to put on their Christmas trees but that is not all.

They are also good to hang up in your kitchen for a cinnamon fragrance permeating the area. They will also make a pantry or a coat closet smell wonderful.

It is important to remember that these Christmas spice ornaments are not edible. I repeat, DO NOT EAT THEM!

You will need a drinking straw, foil or baking parchment, cookie sheets, cookie cutters, matching holiday ribbon in appropriate colors, tags with the bride's and groom's names on them with a hole punched in them, allspice, nutmeg, ground cloves, ginger, applesauce and a lot of cinnamon.

Choose the shape that you want to use. I use hearts and circles. If you do not have a circle cookie cutter, use a glass turned upside down to cut circles out of the dough. It works like a charm.

Let's get started. In a large bowl, combine 1 1/2 cups of cinnamon, 2 tablespoons allspice, 2 tablespoons nutmeg, 1/4 cup ground cloves, and 2 tablespoons ginger.

Slowly mix in 2 cups of store-bought applesauce. Homemade applesauce usually turns out to thin for this dough. Just buy a cheap brand in a glass jar. The taste does not matter since no one will be eating the ornament.

Sprinkle surface and rolling pin with cinnamon and roll the dough out to 1/4" thick. Then cut with cookie cutters or glass to the desired shape. Use the drinking straw to poke a hole near the top of the ornament, where the ribbon will go after baking.

Place the dough ornaments on an ungreased baking sheet. Bake at 150 degrees for two to three hours, until hard. The ornament should be hard. Allow to cool completely. Then place the ribbon and the wedding tag through the hole in the top of the wedding spice ornament and tie.

You can also make or buy small bows out of ribbon and use a glue gun to secure it to the front of the cinnamon ornament.

Feel free to add some glitter to the dough when mixing in the applesauce for some sparkle.

For Christmas weddings, use red, green, deep blue, burgundy, silver, and gold for the ribbons and glitter.

For fall or Thanksgiving, use yellows, oranges, reds, and gold for the ribbon and glitter.

Store the spice ornaments in plastic bags when not on display so the fragrance will last longer.

Package them in a small plastic or glassine bag with a small sticker that says "do not eat" or "non-edible". Plain white stickers can be purchased in sheets at craft stores and this can be handwritten.

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