Main Ingredients:

3/4 c. warm water
1/2 c. salt
1 tsp. instant tea (optional)
2 c. flour

Cooking Preparation of the Recipe:

Mix water and salt in a bowl. If light brown dough is desired, stir in instant tea; if snowy white dough is desired, do not add tea. Let stand 5 minutes. Add flour; stir until evenly moistened. Turn mixture onto lightly-floured surface and knead 7 to 9 minutes, or until a smooth, pliable ball is formed. Add additional flour as necessary during kneading to prevent sticking. Roll dough between sheets of waxed paper to 1/4-inch thickness. Use cookie cutters to cut into desired shapes. Alternately, use hands to form dough into small ornamental shapes. Place 4 to 6 shapes on a microwave baking sheet, glass baking dish or shirt cardboard sprinkled with salt. To determine microwaving time, use 1 minute for each shape plus 2 minutes for the batch. Rotating utensil or cardboard once or twice, microwave on medium-low (30 percent) for calculated time, or until dough is almost dry. Cool; paint if desired. To seal, spray pieces with a clear craft spray. DOUGH ART HINTS: *When attaching decorative pieces to a shape, moisten edges with water and press firmly in place. *If shape is to be used as a hanging ornament, use a round toothpick to make a hole near the top of shape before baking. Thread a string or a ribbon through hole of finished ornament. *Store unused dough in a plastic bag in refrigerator up to five days. Use additional flour when rolling out refrigerated dough. *Use white glue to attach finished dough sculpture pieces to another surface.

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