• Holidays Sweet Pressed Cookie Stamps
Stampin’ Up! Accessories
• Salt dough
Salt Dough Recipe
• 1 cup salt
• 1 cup plain flour
• Up to 1 cup of water (add gradually)
Combine the salt and flour, and then pour in the water gradually, stopping when it has become dough-like and not too sticky. There should be no residue left on your fingers when you touch it. Knead it on a floured surface for a few minutes to make it soft, workable, and stretchy.
Take a small ball of dough and press it with the Sweet Pressed Cookie Stamp. Poke a straw through the center, near the top, so that ribbon can be threaded through later. Cut it out and lay it on a non-stick cookie sheet. Cook on VERY low heat (around 202° F or 94° C) for up to 3 hours. If the ornament is over 1 cm thick, it will probably need to be turned over during cooking.