Main Ingredients:

1 c. ground cinnamon
4 tbsp. white glue
3/4-1 c. water

Cooking Preparation of the Recipe:

Stir together 1 cup cinnamon, 4 tablespoons white glue and 3/4 cup water. The dough should be as thick as cookie dough. Keep the dough in the refrigerator for 2 hours. Then, sprinkle cinnamon on your work surface. Spoon the chilled dough from the bowl onto the cinnamon. Use your hands to knead the dough until it is smooth. Sprinkle more cinnamon on the work surface. Roll the dough to about a 1/4 inch thickness. Cut out the shapes with cookie cutters. To dry the shapes, lay them on waxed paper at room temperature and turn them over twice a day for 4 days. To speed up the drying process, bake on a cookie sheet in a warm oven for 2 hours. Before you dry the shapes, poke a hole in each one with a plastic straw. When the shapes are dry, add ribbon to hang.

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