"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 3 oz. or 3.25 oz. bottle of cinnamon 10 Tbsp. applesauce (3/4 c.)
Mix cinnamon and applesauce together until mixture forms a ball. Add more cinnamon if necessary. Knead dough and turn onto cinnamon dusted wood cutting board. Roll out dough to 1/4" to 3/8" thickness. Cut with favorite cookie cutters. Poke a hole for ribbon. Place on wire rack. Takes about 6 days to harden.
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