Comments: You can alter the amount of ingredients as long as you use about 7 oz ground spices to 1 cup applesauce.

1	cup	applesauce
4 oz.	ground	cinnamon
1 oz.	ground	cloves
1 oz.	ground	nutmeg
1 oz.	ground	ginger

1 oz = 1/8 cup = 2 Tbsp.
4 oz = 8 Tbsp. = � cup

(If you do the following, you can reduce the amount of spices by about 2 to 3 oz.) Line a strainer with cheesecloth or paper towels and place over a large bowl. Pour applesauce into strainer and let it drain for about 8 hours. There will be at least 1/3 cup of liquid to drain off.

Combine everything and blend with your hands until dough is smooth. (You want to make dry, stiff dough) Add more applesauce if necessary. Divide dough into quarters.

Sprinkle counter with cinnamon and roll out portion of dough to 1/4" thick. Cut with cookie cutters and transfer to cookie sheet. Pierce with skewer or straw to form hole for hanging. Turn ornaments every 12 hours and examine until they are dry. This takes 3 to 5 days. When the ornaments lose their scent, dab on oil of cinnamon.

OR, you can bake in the oven, following these instructions: After placing the cookies on the baking sheet, use a toothpick and poke a hole at the top of each shape. This will be for threading the ornaments with ribbon later. Make sure the hole is big enough, as it will shrink by half during baking. Run the toothpick around the edge of each ornament to smooth and remove any little crumbly bits. Place in 175� oven for 6-8 hours, until firm and dry (the house will smell wonderful). Remove, and if you like, decorate with royal icing, paints, and/or glitter. Thread with colorful ribbons and hang on trees and festooned boughs, or attach to gifts for a personalized touch.

Note: Roll out dough on aluminum foil and move the foil onto the cookie sheet. It will help the ornaments keep their shape.