Things You'll Need:
- Polymer modeling clay in green, red and gold (or yellow)
- Aluminum foil
- Cookie sheets
- Rolling pin
- Christmas tree cookie cutter
- Corn starch
- Brush to apply the corn starch
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Step 1
Cover a cookie sheet with aluminum foil.
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Step 2
Put about a half-cup of corn starch in a small bowl. Dip the brush in the corn starch. Dust the inside of the cookie cutter liberally with corn starch.
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Step 3
Remove the green clay and knead it until it's soft and pliable. Use the rolling pin to roll the clay out on the cookie sheet to a thickness of about 1/4 inch.
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Step 4
Press the cookie cutter firmly into the clay. Move it back a forth a little and then remove it. Reshape it with your fingers if needed. You can cut out as many ornaments as you have room for on your tray.
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Step 5
Remove the red clay from the package and knead it until it's soft and pliable. Use the rolling pin to roll the clay out to a thickness of about 1/8 inch.
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Step 6
Press the end of the straw into the clay several times to make small red circles. Decorate your Christmas trees with the red circles. Press each red circle down firmly so that it is stuck tight to the green clay. Don't worry if your Christmas tree gets a little out of shape; you will fix that later.
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Step 7
Remove the gold (or yellow) clay from the package and knead it until it is soft and pliable. Roll the clay between your palm and the cookie tray to make a long clay "worm" about 1/8 inch thick.
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Step 8
Use the knife to cut lengths of the gold clay a little wider than your Christmas tree cut-outs. Place the gold "worms" horizontally on the tree in several rows to create garland. A curved line may work better than a straight one. Press the gold clay down until it is secured firmly to the green. If you want to, you can press a small amount of gold clay at the top of the tree as a star.
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Step 9
Press the end of the straw into the Christmas tree about a 3/4 inch from the top. Don't go too close to the top or the tree may break during baking or hanging.
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Step 10
Twelve Dust the cookie cutter with corn starch. Press it over each Christmas tree one more time before baking to even out any imperfections that occurred during the creation process.
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Step 11
Bake the ornaments for about 10 minutes in a 250 degree oven. (Check the instructions that came with the clay for slight variances in brands.) Make sure the room is well ventilated. Turn on the fan and if possible open a window.
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Step 12
When the ornaments are cool remove them carefully from the tray. Cut pieces of narrow ribbon into eight inch lengths. Slip the ribbon through the hole at the top of the tree and tie the ends together to form a loop.
