Dough Ornament Recipe

All-purpose flour: The main ingredient that forms the base of the dough, providing structure and texture.

Salt: Adds strength to the dough and helps in the hardening process when baked.

Water: Combines with the flour and salt to create a pliable dough.

When rolling out the dough, ensure you maintain an even thickness of about ¼ inch. This consistency helps the ornaments bake uniformly, preventing any parts from being undercooked or overcooked. If the dough sticks to the rolling pin, lightly dust it with flour to make the process smoother.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative, though it may result in a slightly different texture and color.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used in combination with other flours to achieve a similar consistency.

• salt - Substitute with baking soda: Baking soda can be used in small quantities to replace salt, but it may affect the texture slightly.

• salt - Substitute with kosher salt: Kosher salt can be used as a direct substitute, though you may need to adjust the quantity due to its coarser texture.

• water - Substitute with milk: Milk can add a richer texture and slight sweetness to the dough.

• water - Substitute with vegetable broth: Vegetable broth can add a subtle flavor to the dough, making it more interesting.

• Allow the dough ornaments to cool completely after baking. This ensures they are fully hardened and less likely to break during storage.

• Store the cooled ornaments in an airtight container. Layer them between sheets of parchment paper to prevent them from sticking together or getting scratched.

• Keep the container in a cool, dry place. Avoid areas with high humidity, as moisture can cause the dough to soften and become moldy.

• If you plan to store the ornaments for an extended period, consider adding a small packet of silica gel to the container. This helps absorb any excess moisture and keeps the ornaments dry.

• For freezing, first wrap each ornament individually in plastic wrap. This provides an extra layer of protection against freezer burn and moisture.

• Place the wrapped ornaments in a freezer-safe bag or container. Label the container with the date to keep track of how long they’ve been stored.

• When ready to use, remove the ornaments from the freezer and let them thaw at room temperature. Do not attempt to speed up the process by using heat, as this can cause the dough to become too soft.

• Once thawed, check each ornament for any signs of moisture or damage before decorating. If any ornaments appear damp, allow them to air dry completely before proceeding.

• Preheat your oven to 200°F (90°C). Place the dough ornaments on a baking sheet lined with parchment paper. Heat for about 10-15 minutes, checking frequently to ensure they don't over-dry or crack.

• If you prefer using a microwave, place the dough ornaments on a microwave-safe plate. Heat on a low setting for 20-30 seconds. Be cautious, as microwaves can cause uneven heating and might make the ornaments brittle.

• For a more controlled reheating, use a toaster oven set to its lowest temperature. Place the dough ornaments inside and heat for 10-15 minutes, keeping an eye on them to prevent any damage.

• If you have a food dehydrator, set it to a low temperature (around 95°F or 35°C) and place the dough ornaments inside. Let them warm up for about 30 minutes to an hour, ensuring they regain their firmness without becoming too dry.

• Oven: Used to bake the dough ornaments at a low temperature to harden them.

• Mixing bowl: A large bowl to combine the flour, salt, and water to form the dough.

• Measuring cups: Essential for accurately measuring the flour, salt, and water.

• Rolling pin: Used to roll out the dough to an even thickness of about ¼ inch.

• Floured surface: A clean surface dusted with flour to prevent the dough from sticking while rolling it out.

• Cookie cutters: Used to cut out various shapes from the rolled-out dough.

• Baking sheet: A flat sheet to place the cut-out dough shapes on for baking.

• Parchment paper: Lining the baking sheet with this helps prevent the dough shapes from sticking.

• Cooling rack: Allows the baked ornaments to cool completely and evenly after they come out of the oven.

• Spatula: Useful for transferring the cut-out shapes from the floured surface to the baking sheet.

Pre-measure ingredients: Measure out the flour, salt, and water before starting to streamline the process.

Use a stand mixer: Combine the ingredients using a stand mixer to save time and effort on mixing.

Roll dough efficiently: Roll out the dough between two sheets of parchment paper to prevent sticking and make cleanup easier.

Batch cutting: Use multiple cookie cutters at once to cut out shapes faster.

Quick cooling: Place baked ornaments on a wire rack to cool faster, allowing you to decorate sooner.