1 c. cornstarch
2 c. soda, baking
1 1/4 c. cold water
Assorted colored ribbons

In a saucepan, combine cornstarch and baking soda. Gradually add water, mixing until smooth. Cook, stirring constantly, until mixture reaches a moist, mashed potato consistency. Turn out onto a silicone sheet and cover with a damp cloth.

When dough is cool enough to handle, knead until smooth.

Roll out 1/4 inch thick and cut with desired cookie cutter shapes. To prevent sticking, dip cookie cutters into cornstarch before cutting.

Allow creations to air dry for a few days at room temperature on a wire cooling rack. Pierce with a drinking straw or a bamboo skewer before drying to make a hole for hanging wires.

Paint with acrylic paints and coat with gloss finish or polyurethane when dry.