The salt dough recipe we used was fairly simple.
Salt Dough Cookies
4 cups flour
1 cup salt
1-1/2 cups water
Combine the flour and salt.
Add the water gradually until the mixture has a consistency like putty.
Knead the dough for about five minutes. Be sure the ingredients are thoroughly blended.
Roll the dough on a floured surface and use cookie cutters to cut shapes. Use a straw to poke a hole through a few of the cookies if you want to hang them up.
Bake on an ungreased cookie sheet for about an hour at 325 degrees. When I took the cookies out, I noticed they were still damp, so I turned the oven off and left them in overnight to dry.
My fellow writers (Christine Davis and Jane Muller) at DailyWebTV.com and I spent the day decorating the cookies with Royal icing. Much to our dismay, the icing didn’t stick. I’m not sure if it was because of the high concentration of salt in the dough, but the icing just slipped right off the cookies after having spent a few hours piping. So we used glue – white glue and hot glue to fix them. Mental note: Next time use paint to decorate the cookies.