For years we used to make these flour/salt dough angels, snowmen, cookie shapes,
and ornaments. Here is the recipe and some hints for creating your own angels. To see any of these charts larger, just click on the image.
After you knead the dough cover the dough with a wet paper towel to preserve the mositure. If you don't do this the dough will become too dry. If your dough is too wet you can put a little flour on your hands before you begin to roll out the body parts. Create 11 balls of dough in sizes similar to those above.
Once you have them all ready you can begin with the wings and place the head between the two wings.
Once the angels and ornaments have baked to a nice hard finish you can paint them with food color, watercolors, acrylics, or just leave them plain. When you pack them away after the Holiday season, you can store them in air tight containers for the next year. Our collection grew over the years.
Here is a hint.... the smaller the object the less time it takes to bake. So check your creations after the first 20 minutes or so. These are about 3 inches high and maybe an inch and one half wide.