3. Controlled Cooling — 10–15 Minutes
Transfer the hot dough onto a sheet of parchment paper.
Cover it loosely with a clean, damp kitchen towel.
Allow the dough to rest for approximately 10–15 minutes, or until it is cool enough to handle safely.
The damp towel helps prevent the surface from developing a hard outer skin while the dough cools.
4. Add Pastel Pigment — 3 Minutes
Divide the dough into several portions.
Add a small amount of food coloring to each portion and knead until the color is evenly distributed.
For the best translucent effect, use soft, light pastel colors rather than highly saturated shades.
5. Roll the Dough — 2 Minutes
Place one portion of colored dough between two sheets of parchment paper.
Roll the dough evenly until it reaches approximately ¼ inch (6 mm) thickness.
Try to maintain an even thickness across the entire sheet to promote consistent drying and light diffusion.
6. Cut, Perforate & Transfer — 3 Minutes
Press your chosen cookie cutters firmly into the rolled dough.
Recommended shapes include:
- Hearts
- Flowers
- Stars
- Leaves
- Other simple decorative shapes
Carefully transfer each cut shape onto a fresh sheet of parchment paper.
Use a drinking straw or toothpick to create a small hole near the top of each ornament for hanging.
