If you want to make durable dough ornaments, use our salt dough recipe or this marvelous one. Note: After decorating, spray your ornaments with clear lacquer to make them last longer.

• 1 cup sugar
• 2 cups light Karo corn syrup
• 3 sticks Parkay margarine cut into 1 Tbsp pieces
• 4 Tbsp water
• 8 cups flour

 
Place flour in a plastic container and set aside. In a sauce pan combine Karo syrup and sugar over low heat until mix is syrupy and clear. Stir occasionally. Add the margarine and water and continue heat until butter is melted. Remove from stove and cool to lukewarm. Add sugar mix to the 8 cups flour. Mix well. Let cool. Cover tightly. Roll out on Silpat, cut into desired shapes, and bake until hard but not brown. Cool and decorate.

(from The Italian Farmhouse Cookbook)

• 1 cup coarse sea salt
• 1 tbs. fresh rosemary leaves, minced
• 1/4-1/2 tsp. freshly ground pepper
• 3 cloves garlic, 2 cut in half, green germ removed
• zest of 2 lemons (use our microplane for best results)

 
Mince two garlic cloves and reserve the remaining one. Place everything except the reserved whole clove into an electric processor or blender and process until the salt has been slightly ground and the ingredients are combined. (Even better is to crush the ingredients in a mortar and pestle.) Pour into a container with a lid and push the clove into the salt. Allow to sit for 3 days before using. This mixture will keep for 3 months if kept airtight.

Note: Keep this wonderfully simple item to keep in your pantry or give as a gift. It’s a delicious enhancement to cheese spreads.

• 1 egg white for glazing
• 1 tsp. cooking oil
• 2 cups salt
• 4 cups flour
• Water to mix

 
Mix flour, salt and oil in bowl, then pour in enough water to make a stiff, but malleable dough. Knead dough thoroughly until smooth and free of air bubbles. Roll out on Silpat to desired thickness and cut out shapes. Glaze with egg white. Bake at 250° until crisp and dry. Start checking after 20 minutes, but heavy, complex shapes can take up to 2 hours.