With your rolling pin, thin out the dough to about 1/4 inch. Use cookie cutters, knives or other kitchen utensils to mold the dough in the shape of your wishes.
Bake at 300 degrees F for about 2 hours. Check frequently and turn oven down if project begins to brown. My preferred method is to allow to air dry. This usually takes a good 24 hours.
More uses for flour salt dough include adding them into a greased mold and pressing gently until all of mold is filled. Pop out and allow to dry. If you want to hang them add a hole made by a straw or a ornament hanger to the top of the pieces.
Once dry, paint them. Dough will last up to 2 weeks in sealed bag in refrigerator.
Source: Mother's recipe
By gem from VA
