Gingerbread Hearts

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I’m pretty excited because it is Saturday!  The holidays are over and things are settling down.  That means I can get back to a more normal routine and do artsy projects and home improvement designs!  Swanky Decors most popular post is back, in the form of Gingerbread Hearts just in time for Valentine’s Day!  We had such great success with our Gingerbread Men Ornaments (cinnamon ornaments) that we want to let you in on a secret.  The same recipe can be followed for any cookie cutter/holiday craft project your heart desired.

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Gingerbread ornaments are an elegant addition to any holiday decor.  Use them spruce up a Christmas tree with cinnamon sticks and dry fruit slice, use them for garland or simply place them in baskets with other decor.  Learn how to make gingerbread ornaments for this holiday season!

For decorative use only!
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Gingerbread Craft Uses

 Gingerbread Man – Winter/Christmas
Gingerbread Hearts – Valentine’s Day
Gingerbread Bunny/Eggs – Easter
Gingerbread Stars – Memorial Day/Independence Day/Labor Day
Gingerbread Ghosts – Halloween
Pumpkins/Acorns/Turkey – Thanksgiving
Monograms & Letters & Shapes

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Kid friendly project

Dog friendly footprints

Cookie cutter appropriate

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How To Make Gingerbread Ornaments – That won’t rot and will last for years

Ingredients for Gingerbread

3 Tablespoons Shortening
1/2 Cup Sugar
3/4 Cup water
1 tsp of Baking soda
1/2 Cup Molasses
1 tsp Cinnamon
1 tsp ginger
1 tsp cloves
3 1/2 Cups of flour

**Use Cookie cutters, peppercorns or small rusty bells and clear acrylic varnish

Directions:

In a medium large bowl, beat shortening and sugar together until light and fluffy, stir in molasses.  Combine dry ingredients and sift then add to shortening mixture alternating with water.  Dough should be stiff.  Cover dough and refrigerate for 3 hours or overnight.

Preheat oven to 350 degrees F and lightly grease baking sheets.

Cut dough into 3 piece sections and knead to warm on a lightly floured surface.

Cut out using cookie cutters and place on cookie sheets.  If using for garland, poke holes with toothpick before placing in oven.

Decorate with peppercorns and rusty bells.  Bake for 20 minutes, then shut off oven and let cool inside.  Remove ornaments from sheet and place on rack and allow to dry for 3 days.  Then preserve with 3 coats of clear varnish.  Ornaments are not edible and will last for years.

photography by http://ljo-s.blogspot.com/search/label/CHRISTMAS